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Pork Tenderloins

FEBRUARY 2007

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Pork TenderloinsPork Tenderloins
Pork TenderloinsPork Tenderloins

Recipe of the Month: February 2007

Pork Tenderloins


  • 1 Tablespoon olive oil
  • Instant Gourmet® Original seasoning, to taste
  • Kosher salt, to taste
  • 1 bottle (750 ml) tawny port
  • Sprig of fresh thyme

directions

  1. Cut the pork tenderloins on the bias into ½ inch thick pieces.  Season to taste with the Instant Gourmet® Original seasoning.
  2. Heat a large skillet over med-high heat for one minute.  Add the oil and swirl the pan to coat evenly.  Place the seasoned pork medallions into the hot skillet and bronze for one minute per side.  Turn heat to med-low and continue to cook (turning often) until just done.  Do not over cook. The center should reach 160 degrees in an instant read meat thermometer. Remove from pan and place on serving plates.

Port Reduction

  1. Place the entire bottle of tawny port and the spring of thyme into a large skillet.  Simmer until reduced by ¾.  Sauce will resemble the consistency of maple syrup.
  2. Place the sauce around the pork medallions that are on the serving plates.

Serve with roasted garlic mashed potatoes and steamed vegetables.

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