Ingredients

• 1 lb pork tenderloin, cut into 1-inch medallions
• 1 t garlic, minced
• 1/2 C beef broth
• 1/4 C dry red wine

Instructions

1. Pound the medallions until 1/2-inch thick, then rub both sides with the garlic and season to taste. Sauté the pork in hot oil until done, then remove and keep warm.
2. Deglaze the pan with the broth and wine, then reduce to 1/3 cup.
3. Plate the medallions, dress with the sauce and serve.

Source: Cooking Light 2004, pg 47

Contributed by: Skip