*  Exported from  MasterCook  *
 
                      PORK MEDALLIONS WITH PORT SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Pork
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Pork tenderloin, trimmed
                         Salt and pepper to taste
                         Flour, as needed
    2       tb           Unsalted butter or margarine
    2       tb           Olive oil
    1       c            Chicken stock
    1       c            Port wine
 
   1.  Slice the tenderloin crosswise into medallions 1/2″ thick. Sprinkle
   both sides with salt and pepper, and then dredge each in the flour to coat,
   shaking off any excess.
   
   2.  Heat the butter and oil in a heavy skillet at medium high. Saute the
   medallions in small batches until browned, 1 minute per side. Turn only
   once. Remove each batch to an ovenproof serving dish; keep warm in a 225
   degree oven.
   
   3.  Prepare the sauce:  put the skillet, with the meat drippings, on a high
   heat; add the chicken stock and wine. Bring to a boil, scrap- ping and
   stirring until some of the broth evaporates. Keep cooking the sauce until
   thick enough to coat the back of a spoon, about 6-8 minutes.
   
   4.  Serve the meat with the sauce spooned over the top of each medal- lion.
   
   Per 4 ounce serving:  347 calories
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving