Pork Medallions with Medeira

By MissHeather

Ingredients

• 2 pork tenderloin, about 3 / 4 Ib each
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup Madeira
• 1/4 cup water
• 1 tablespoon red wine vinegar
• 2 tablespoons butter
• 2 tablespoons chopped parsley, if desired

Preparation

Step 1

Cut each tenderloin into 8 slices (partially freezing will make slicing easier). Sprinkle the pork with cumin, paprika, salt, and pepper. Saute pork in oil for 6 to 8 minutes on each side, or until browned and cooked through. Transfer to serving platter and keep warm.

Drain off fat from skillet; add the chopped onion and garlic and saute 3 or 4 minutes or until wilted and just lightly browned. Ads Madeira, water and vinegar, stirring well. Bring to a boil, reduce heat and simmer until liquid is reduced to about 1/3 to 1/2 cup. Add butter and stir until melted. Pour over pork; sprinkle with parsley and serve.