| 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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