Pork Medallions With Port Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Pork tenderloin, trimmed
Salt and pepper to taste,
Flour, as needed
2 tbsp: Unsalted butter or margarine,
2 tbsp: Olive oil,
1 cup: Chicken stock,
1 cup: Port wine,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp