Medallions Of Pork Tenderloin With Creamy Guajillo Sauce

1. 1

   Stem and seed the guajillo chiles so they are flat. Heat a small skillet over medium heat. When hot add the chiles. Toast on each side until they are pliable and give off an aroma, about 1 minute per side.

2. 2

   Transfer the chiles to a bowl and cover with hot water. Allow to soak until soft, about 30 minutes. Transfer chiles to a mini-processor or food grinder with 1 tablespoon of the soaking liquid. Strain puree into a small bowl and discard the solid remains.

3. 3

   In a large skillet, heat the butter and olive oil. Salt and pepper the pork medallions. When butter stop foaming, add the pork tenderloin. Seat and cook them about 5 minutes per side.

4. 4

   Remove the meat from the pan to a warm plate.

5. 5

   Deglaze the skillet with the wine. Add the cream and chile puree and cook until reduced to the desired consistency. Stir in the chives.

6. 6

   Put the pork medallions back in the pan and cook until heated through. Place two medallion on each plate and spoon sauce over them.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.