Pork Medallions With Port Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cyberealm | 6 | Servings | |
INGREDIENTS
| 2 | lb | Pork tenderloin, trimmed |
| Salt and pepper to taste | ||
| Flour, as needed | ||
| 2 | T | Unsalted butter or margarine |
| 2 | T | Olive oil |
| 1 | c | Chicken stock |
| 1 | c | Port wine |
INSTRUCTIONS
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. 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. 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. Serve the meat with the sauce spooned over the top of each medallion. Per 4 ounce serving: 347 calories File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 581
Calories From Fat: 193
Total Fat: 21.5g
Cholesterol: 147.4mg
Sodium: 156.4mg
Potassium: 770.8mg
Carbohydrates: 41.2g
Fiber: 1.4g
Sugar: <1g
Protein: 51.6g