Pork, Madison Park Pork Medallions

By lknowles

Accuchef:

Ingredients

• 2 Lb Pork Tenderloin
• 1/3 Cup Red Wine
• 1/3 Cup Chicken Stock
• 2 Tbsp Dijon Mustard
• 1 Tbsp Lemon Juice, Freshly Squeezed
• 1 Tbsp Mustard Seed
• 2 Medium Garlic Cloves, Minced
• 1 Tsp Cumin
• 2 Tsp Worcestershire
• 1/4 Tsp Salt
• 1/4 Tsp White Pepper
• 1/8 Tsp Red Pepper Flakes
• 4 Tbsp Butter, Cold
• 2 Tbsp Fresh Chives, Chopped

Details

Servings 4

Preparation

Step 1

Cut tenderloin into eight equal slices. Place slices in a single layer in a shallow baking dish. In a small bowl, mix together the remaining ingredients except butter and chives. Pour marinade over meat, cover and refrigerate for two hours. Remove pork slices from marinade and place on a broiler pan. Pour marinade into a small saucepan and bring to a boil over high heat. Boil marinade until reduced by half. Turn heat down to low and swirl in the butter a little at a time. Do not allow sauce to boil after the butter has been added. Broil pork slices 3 minutes per side. Transfer pork to plates, allowing two slices per person. Spoon a little of the sauce over pork and sprinkle with chives. Serve immediately.

Per Serving: 596 Cal (52% from Fat, 46% from Protein, 2% from Carb); 65 g Protein; 33 g Tot Fat; 13 g Sat Fat; 14 g Mono Fat; 3 g Carb; 1 g Fiber; 44 mg Calcium; 4 mg Iron; 547 mg Sodium; 210 mg Cholesterol