Pork Medallions

Sauté the following and remove from pan:

Rub with fresh Rosemary

1 pork tenderloin ( 1 - 2 lb.) sliced
1 t. oil
1 shallot chopped - (or green onion or reg. onion)
Minced Garlic

Salt and Pepper

Add and boil in pan:
1/4 c. balsamic vinegar
1/2 c. port wine
1 c. chicken stock

Mix and add:

2 T. cornstarch
2 T. water

Return pork and shallots to pan and add:

1/2 c. cranberry relish

Serve over rice / Quinoa (in Rice cooker)
      1 c. combined/ 2 c. water

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