Pork Tenderloin With Port Sauce - cooking recipe

Ingredients

2 tablespoons olive oil or 2 tablespoons vegetable oil
2 (1 lb) pork tenderloin, silver skin removed, and sliced crosswise into 1 inch pieces
coarse salt
fresh ground black pepper
1/2 cup port wine
1 cup chicken stock
2 tablespoons unsalted butter
1 teaspoon red wine vinegar, plus more to taste if desired

Preparation

Heat oil in a medium, heavy-bottomed skillet over high heat.
Pat pork dry, and season with salt and pepper.
Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
Transfer to a warm platter; set aside.
Remove skillet from heat.
Discard fat, and add port; return skillet to heat.
Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
Continue cooking until sauce is reduced to about 2 tablespoons.
Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
Whisk in butter, a little at a time, gently shaking pan while whisking.
Stir in vinegar.
Taste, and adjust for seasoning.
Spoon sauce over pork, and serve immediately.