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PORK MEDALLIONS WITH PORT SAUCE

Category:    Main dishes, Meats
Yield:6 servings
 
      2 lb Pork tenderloin, trimmed            2 tb Olive oil
           Salt and pepper to taste            1 c  Chicken stock
           Flour, as needed                    1 c  Port wine
      2 tb Unsalted butter or margarine   
 
  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
 

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