Pork Medallions With Port Sauce

• 2 pounds Pork tenderloin, trimmed
• Salt and pepper to taste
• Flour, as needed
• 2 Tablespoons Unsalted butter or margarine
• 2 Tablespoons Olive oil
• 1 cup Chicken stock
• 1 cup Port wine

1. Slice the tenderloin crosswise into medallions approximately 1/2-inch thick. Sprinkle both sides with salt and pepper, and then dredge each slice in the flour to coat, shaking off any excess.
2. Heat the butter and oil in a heavy skillet at medium high heat. Saute the medallions in small batches until browned, approximately 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:
4. Put the skillet, with the meat drippings, on a high heat and add the chicken stock and wine. Bring to a boil, scraping and stirring until some of the broth evaporates. Keep cooking the sauce until it is thick enough to coat the back of a spoon, about 6-8 minutes.
5. Serve the meat with the sauce spooned over the top of each medallion.

tenderloin, salt, flour, butter, olive oil, chicken stock, wine

Taken from www.epicurious.com/recipes/member/views/pork-medallions-with-port-sauce-1228695 (may not work)