Recipe: Pork Medallions with Madeira

PORK MEDALLIONS WITH MADEIRA

2 pork tenderloin, about 3/4-lb each
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup Madeira wine
1/4 cup water
1 tablespoon red wine vinegar
2 tablespoons butter
2 tablespoons chopped fresh cilantro or parsley, if desired

Cut each tenderloin into 8 slices (partially freezing the tenderloins will make slicing easier). Sprinkle the pork with cumin paprika, salt, and pepper. Saute pork in oil for 6 to 8 minutes on each side, or until browned and cooked through. Transfer to serving platter and keep warm.

Drain off fat from skillet; add the chopped onion and garlic and saute 3 or 4 minutes or until wilted and just lightly browned.

Add Madeira, 1/4 cup water, and vinegar to the skillet, stirring well. Bring to a boil, reduce heat, and simmer until liquid is reduced to about 1/3 to 1/2 cup. Add butter and stir until melted.

Pour sauce over medallions and garnish with cilantro or parsley if desired.

Makes 4 servings
From: Susan,IL - 08-28-99