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Sauteed Pork Medallions With Port

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“Although the recipe calls for port, you can use any relatively sweet red wine in this recipe. I like to use this when my grocery store puts pork tenderloin "buy one get one free"!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. If you have one large tenderloin, cut it into 16 medallions. If you have 2 small tenderloins, cut each one into 8 slices. Sprinkle with cumin, paprika, salt, and pepper.
  2. Saute pork slices in oil in a large skillet for 6 to 8 minutes on each side or until browned. Transfer pork to a serving platter and keep warm.
  3. Drain the fat from the skillet; add onion and garlic, and saute 3 to 4 minutes or until lightly browned -- be careful not to burn it.
  4. Add wine, water, and vinegar; stir well. Bring to a boil; reduce heat, and simmer uncovered, until the liquid is reduced to 1/3 cup.
  5. Add the butter, stirring until the butter melts. Spoon sauce over the pork; sprinkle with cilantro.

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