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    PORK MEDALLIONS WITH PORT SAUCE


    Source of Recipe


    DONS RECIPE FILE


    List of Ingredients


    • 2 LB PORK TENDERLOIN TRIMMED AND CUT INTO 1/2 THICK
    • FLOUR
    • SALT
    • PEPPER
    • *******SAUCE*******
    • 2 TBL BUTTER
    • 2 TBL OIL
    • 1 CUP CHICKEN STOCK
    • 1 CUP PORT WINE


    Instructions


    1. HEAT OIL AND BUTTER IN SKILLET.
    2. DREDGE PORK MEDALLIONS IN FLOUR AND SEASON. SAUTE IN SKILLET UNTIL GOLDEN BROWN. REMOVE. KEEP WARM.
    3. IN SKILLET WITH DRIPPINGS, ADD STOCK AND WINE, BRING TO A BOIL. SCRAPING AND STIR LET REDUCE 1/4.
    4. PLACE PORK MEDALLOINS ON PLATE POUR SAUCE OVER. GARNISH AND SERVE
 

 

 

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