Recipe: Hazelnut Pork in Port Wine Sauce (using pork tenderloin)

HAZELNUT PORK IN PORT WINE SAUCE

FOR THE PORK:
2 eggs
1/2 cup milk
Hazelnuts, finely ground
1 cup flour
8 boneless pork loin medallions
Butter (for frying)
FOR THE PORT WINE SAUCE:
1 cup Port wine
1 shallot minced
1/4 cup wine vinegar
1 cup heavy whipping cream
1 cup butter, cut into small pieces

TO PREPARE THE PORK:
In medium bowl blend the eggs and milk. Place the ground nuts in a separate bowl and the flour in third bowl.

Dredge the pork in flour then into egg mix. Bread the meat in the nuts, pressing them onto meat firmly.

In a large saute pan, melt little butter. Place the pork in pan and brown one side. Turn over and put pan in 375 degree F oven for 10 minutes.

TO MAKE PORT WINE SAUCE:
In small pan place Port wine, shallot and wine vinegar. Bring to boil and reduce by 3/4. Add the heavy cream. Return to boil and reduce again. Reduce heat to low. Slowly add butter blend with a whip as it melts. Be careful to start slowly with only 1 or 2 pieces and add rest gradually (to prevent separation).

Serve sauce with the pork.

Makes 8 servings
From: Candy,VA - 09-24-97