Name: Pork Medallions with Port Sauce
Ingredients: 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

Without the belief in the Resurrection the Christian faith could not have come into being. The disciples would have remained crushed and defeated men. Even had they continued to remember Jesus as their beloved teacher, His crucifixion would have forever silenced any hopes of His being the Messiah. The cross would have remained the sad and shameful end of His career. The origin of Christianity therefore hinges on the belief of the early disciples that God had raised Jesus from the dead.

William Lane Craig

CATEGORY	CUISINE	TAG	YIELD
Meats		Cyberealm, Mom’s best, Meats	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip

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