Recipe: Pork Tenderloin in Port Wine Sauce

Found this recipe this morning in our local newspaper (Ft. Myers Press) and it sounded good as well as healthy.

Pork Tenderloin in Port Wine Sauce
Serves 4

1 1/4 lb. pork tenderloin, fat and silvery membrane removed
1/8 tsp. salt
freshly ground pepper to taste
1 Tbsp. olive oil
2 Tbsp. finely chopped shallots (or garlic, if you don't have shallots)
1 1/2 cups thinly sliced mushrooms
1 Tbsp. unsalted butter
1/3 cup ruby port
1 Tbsp. tomato paste
3/4 cup low-sodium/low fat chicken broth
1/2 tsp. cornstarch

Cut the prepared tenderloin crosswise into 1-inch medallion pieces. Place cut side down and flatten with broad side of chef's knife or heel of your hand. Sprinkle with salt and pepper.

Heat large, heavy non-stick skillet on high about 90 seconds. Then add olive oil and heat until shimmering. Place tenderloin medallions in pan and saute about 1 1/2 minutes on each side - Remove from pan and set aside. Lower heat to medium high.

Stir in minced shallots and sliced mushrooms. Add butter and saute 30 seconds. Stir in port wine, and tomato paste and continue cooking until shallots/mushrooms are softened and most of the liquid has evaporated, about two to three minutes.

Stir cornstarch into chicken broth and add to pan. Cook over high heat about 3 minutes or until slightly reduced.

Return pork medallions with accumulated juices that have come out of them, back into the pan and cook in the sauce until done, about 3 or 4 more minutes. Serve with salad and rice and crusty bread.

I'm going to try this one this week, I've got one of the tenderloins in my freezer.

Enjoy!

June