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Port Wine Pork - Pork Tenderloins
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Jane Johnson


  • 3 pork tenderloins, sliced 1 to 1-1/2 inches thick
  • 2 cups (475 ml) Port wine
  • 7 tbsp (100 ml) butter
  • garlic oil
  • salt and pepper
  • Pound pork tenderloins under wax paper until thin.
  • Season with salt and pepper.
  • To make the Port wine sauce, reduce 2 cups (475 ml) Port over heat until thickened (about 20 minutes).
  • In the meantime, cook the medalions of pork in a little garlic oil and keep warm in the oven at low temp.
  • When the port has reduced, add 1 tbsp (15 ml) at a time of butter (not margarine) until 7 are in the sauce.
  • Place the pork on plate and pour sauce over.
  • Serve at once.
Goes well with Asparagus for color and baby new potatoes for the starch. A nice Merlot could accompany the meal. Bon Appetit, Jane

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