Port Wine Pork

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Port Wine Pork

Recipe Information
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

Recipe Information

Serves/Makes:6

Ingredients

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