Pork Medallions With Port Sauce

1. 1

   Slice the tenderloin crosswise into medallions approximately 1/2-inch thick. Sprinkle both sides with salt and pepper, and then dredge each slice in the flour to coat, shaking off any excess.

2. 2

   Heat the butter and oil in a heavy skillet at medium high heat. Saute the medallions in small batches until browned, approximately 1 minute per side. Turn only once. Remove each batch to an ovenproof serving dish; keep warm in a 225 degree oven.

3. 3

   Prepare the sauce:

4. 4

   Put the skillet, with the meat drippings, on a high heat and add the chicken stock and wine. Bring to a boil, scraping and stirring until some of the broth evaporates. Keep cooking the sauce until it is thick enough to coat the back of a spoon, about 6-8 minutes.

5. 5

   Serve the meat with the sauce spooned over the top of each medallion.

* Per serving · 4 servings · Values may vary.

No additional tips available.