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Pork tenderloin medallions with Port Wine sauce‏

Pork tenderloin medallions with Port Wine sauce‏

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…

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Pork tenderloin medallions with Port Wine sauce‏

Ingredients

200ml cream
500g pork tenderloin
1 small shot of Port Wine
50g butter
1 clove garlic
1 bay leaf
Salt and pepper, to taste

Instructions

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

 

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