• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pork Medallions with Port Sauce

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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


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-

Per 4 ounce serving: 347 calories

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