2 lb Pork tenderloin, trimmed

Salt and pepper to taste Flour, as needed 2 tb Unsalted butter or margarine

2 tb Olive oil

1 c Chicken stock

1 c Port wine

1. Slice the tenderloin crosswise into medallions 1/2" thick. Sprinkle

both sides with salt and pepper, and then dredge each in the flour to coat, shaking off any excess. 2. Heat the butter and oil in a heavy skillet at medium high. Saute 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 225 degree oven. 3. Prepare the sauce: put the skillet, 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 broth evaporates. Keep cooking the sauce until thick enough to coat the back of a spoon, about 6-8 minutes. 4. Serve the meat with the sauce spooned over the top of each medal- lion.

Per 4 ounce serving: 347 calories