Port Wine Pork - Pork Tenderloins

1. 1

   Pound pork tenderloins under wax paper until thin.

2. 2

   Season with salt and pepper.

3. 3

   To make the Port wine sauce, reduce 2 cups (475 ml) Port over heat until thickened (about 20 minutes).

4. 4

   In the meantime, cook the medalions of pork in a little garlic oil and keep warm in the oven at low temp.

5. 5

   When the port has reduced, add 1 tbsp (15 ml) at a time of butter (not margarine) until 7 are in the sauce.

6. 6

   Place the pork on plate and pour sauce over.

7. 7

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.