pork tenderloin with Madeira wine

Tasty pork tenderloin recipe, made with sliced pork tenderloin medallions, Madeira wine, butter, parsley or cilantro, and seasonings.

pork tenderloin with Madeira wine

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pork tenderloins, about 1½ pounds total weight

  • 2

    teaspoons ground cumin

  • 1

    teaspoon paprika

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • 2

    tablespoons olive oil

  • ½

    cup chopped onion

  • 2

    cloves garlic, minced

  • ¼

    cup Madeira wine

  • ¼

    cup water

  • 1

    tablespoon red wine vinegar

  • 2

    tablespoons butter

  • 2

    tablespoons chopped cilantro or parsley, if desired

Directions

Cut each pork tenderloin into 8 slices. The pork will be a little easier to slice if partially frozen. Sprinkle the pork with cumin paprika, salt, and pepper. Sauté 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 sauté 3 or 4 minutes, or until wilted and just lightly browned. Add Madeira wine, water, and vinegar; stir to blend 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 sauce over medallions and garnish with cilantro or parsley if desired. Serves 4.


Nutrition

Facebook Conversations