Ingredients
2 pounds Pork tenderloin, trimmed
Salt and pepper to taste
Flour, as needed
2 Tablespoons Unsalted butter or margarine
2 Tablespoons Olive oil
1 cup Chicken stock
1 cup Port wine
Preparation
Slice the tenderloin crosswise into medallions approximately 1/2-inch thick. Sprinkle both sides with salt and pepper, and then dredge each slice in the flour to coat, shaking off any excess.
Heat the butter and oil in a heavy skillet at medium high heat. Sauté the medallions in small batches until browned, approximately 1 minute per side. Turn only once. Remove each batch to an ovenproof serving dish; keep warm in a 225 degree oven.
Prepare the sauce: Put the skillet, with the meat drippings, on a high heat and add the chicken stock and wine. Bring to a boil, scraping and stirring until some of the broth evaporates. Keep cooking the sauce until it is thick enough to coat the back of a spoon, about 6-8 minutes.
Serve the meat with the sauce spooned over the top of each medallion.
