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Sauteed Pork Tenderloins Medallions with Spices and Raisons*P Recipe

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This recipe for Sauteed Pork Tenderloins Medallions with Spices and Raisons*P is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Pork Tenderloin Medallions
2 pork tenderloin (about 1 pound), silver skin removed, cut into 1½-inch slices, each pounded to thin medallions
6T All purpose Flour, on a plate
1T Table salt
1t Ground black pepper


Sauce
4T Olive oil
½t Ground cinnamon
¼t Ground cloves
⅛t Cayenne pepper
2t Granulated white sugar

1T Olive oil
1 Small sweet onion, minced
¼C Dry sherry
¼C Red wine vinegar
1C Chicken stock
½C Raisins
1t Table salt
2T Cornstarch
4T Water

Directions:
Directions:
1. Sprinkle salt and pepper over both sides of pork medallions. Dip each medallion in the flour mixture.
2. Heat 1T oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six pieces at a time,to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.

2. Mix first four sauce ingredients in small bowl; set aside.
3. Add 1T oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes.
4. Increase heat to high and add chicken broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
5. If necessary, and you wish to thicken the sauce, mix the water with the cornstarch, turn the heat up to high and stir in the cornstarch mixture to create the desired thickness.
6. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste.
7. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/2 Hour
Personal Notes:
Personal Notes:
If you like the taste of cinnamon and cloves - you will like this. The taste is quite strong. If you wish to dilute the cinnamon/clove taste, just add water or more chicken broth to the sauce.

 

 

 

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