Sauteed Pork Medallions With Port - cooking recipe

Ingredients

1 1/4 lbs pork tenderloin, usually I get 2 3/4 lb tenderloins
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 teaspoon garlic, minced
1/4 cup port wine or 1/4 cup other sweet red wine
1/4 cup water
1 tablespoon red wine vinegar
2 tablespoons butter
2 tablespoons fresh cilantro, chopped

Preparation

If you have one large tenderloin, cut it into 16 medallions. If you have 2 small tenderloins, cut each one into 8 slices. Sprinkle with cumin, paprika, salt, and pepper.
Saute pork slices in oil in a large skillet for 6 to 8 minutes on each side or until browned. Transfer pork to a serving platter and keep warm.
Drain the fat from the skillet; add onion and garlic, and saute 3 to 4 minutes or until lightly browned -- be careful not to burn it.
Add wine, water, and vinegar; stir well. Bring to a boil; reduce heat, and simmer uncovered, until the liquid is reduced to 1/3 cup.
Add the butter, stirring until the butter melts. Spoon sauce over the pork; sprinkle with cilantro.