Port Wine Pork - Pork Tenderloins

• 3 pork tenderloins, sliced 1 to 1-1/2 inches thick
• 2 cups (475 ml) Port wine
• 7 tbsp (100 ml) butter
• garlic oil
• salt and pepper

1. Pound pork tenderloins under wax paper until thin.
2. Season with salt and pepper.
3. To make the Port wine sauce, reduce 2 cups (475 ml) Port over heat until thickened (about 20 minutes).
4. In the meantime, cook the medalions of pork in a little garlic oil and keep warm in the oven at low temp.
5. When the port has reduced, add 1 tbsp (15 ml) at a time of butter (not margarine) until 7 are in the sauce.
6. Place the pork on plate and pour sauce over.
7. Serve at once.

pork, wine, butter, garlic oil, salt

Taken from online-cookbook.com/goto/cook/rpage/0005C5 (may not work)