Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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