* Exported from MasterCook *

PORK MEDALLIONS WITH PORT SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : 5-10G Low Carb Meat Lamb Chops


Amount Measure Ingredient -- Preparation Method
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2 lb pork tenderloin -- 1kg trimmed
salt and pepper -- to taste
flour -- as needed
2 tbsp butter
2 tbsp olive oil
1 cup chicken stock
1 cup port wine

Slice the tenderloin crosswise into medallions 1/2" 13mm thick. Sprinkle both sides with salt and pepper, and then dredge each in the flour to coat, shaking off any excess.
Heat the butter and oil in a heavy frying pan at medium high. Sauté the medallions in small batches until browned, 1 minute per side. Turn only once. Remove each batch to an ovenproof serving dish; keep warm in a moderate oven.
Prepare the sauce: Put the frying pan, with the meat drippings, on a high heat; add the chicken stock and wine. Bring to a boil, scrap- ping and stirring until some of the stock evaporates. Keep cooking the sauce until thick enough to coat the back of a spoon, about 6-8 minutes.
Serve the meat with the sauce spooned over the top of each medal- lion.




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Per Serving (excluding unknown items): 481 Calories; 20g Fat (45.2% calories from fat); 48g Protein; 7g Carbohydrate; 0g Dietary Fiber; 163mg Cholesterol; 711mg Sodium. Exchanges: 7 Lean Meat; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 0 0 0

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