This is one of my favourite recipes (so far) for Pork tenderloin medallions with Port Wine sauce.
Pork tenderloins are a great piece of meat but I find it to be so easy to over cook it. Unfortunately, I have been through that agony: slicing what seemed to be a perfect piece of heaven only to find out that it’s over cooked and too dry. “Get a thermometer, girl”, I can hear you saying… I have one but sometimes even that fails to work. By the time I think it’s time to check, the damage is done. And even if I put the alarm on, I still manage to ruin it sometimes :-(Some dishes don’t seem to agree with me…
So for me is always a complicated affair and a guessing game. But fortunately I’m getting better and lately I’ve managed to produce some nice juicy medallions. I’ve been a good girl and have been practicing with my thermometer and kitchen alarm clock. So this delicious dish came to live, with a sauce to die for 🙂 I decided again to use my home country’s touch and I added Port Wine to the sauce. It never fails, delicious! Now you have to try and let me know what you think…
Pork tenderloin medallions with Port Wine sauce
- 200 ml cream
- 500 g pork tenderloin
- 1 small shot of Port Wine
- 50 g butter
- 1 clove garlic
- 1 bay leaf
- Salt and pepper to taste
- Oven - 180C
- Season the meat with port wine, sliced garlic, bay leaf, salt and pepper. Marinate for about half an hour.
- After this time, remove the meat, strain the marinade and set aside.
- In a skillet, melt the butter and sear the meat on all sides.
- Transfer the meat to a baking sheet and bake for 15 min to finish cooking.
- In the pan where you sealed the meat, pour the reserved marinade and bring to the boil.
- Stir well to remove any brown bits that may be stuck to the pan to get all the flavour
- Let the alcohol evaporate, add the cream and stir until you have the desired thickness.
- Meanwhile, remove the meat from the oven and let it rest for 5 min covered with aluminum foil
- Serve the meat sliced, drizzled with the sauce with a side of boiled potatoes with aromatic herbs