pork tenderloin with Madeira wine

By á-34480

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

Ingredients

• 2 pork tenderloins, about 1 1/2 pounds total weight
• 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 wine
• 1/4 cup water
• 1 tablespoon red wine vinegar
• 2 tablespoons butter
• 2 tablespoons chopped cilantro or parsley, if desired

Preparation

Step 1

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.