Source:

Jane Johnson

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

Goes well with Asparagus for color and baby new potatoes for the starch. A nice Merlot could accompany the meal. Bon Appetit, Jane