Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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