Madison Park Pork Medallions - cooking recipe

Ingredients

1 (1 lb) pork tenderloin, cut into 8 equal pieces
1/3 cup red wine
1/3 cup chicken stock
2 tablespoons Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1 tablespoon mustard seeds
2 garlic cloves, minced
1 teaspoon ground cumin
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon crushed red pepper flakes
4 tablespoons butter, cold
2 tablespoons fresh chives, chopped

Preparation

Place the pork slices in a single layer in a shallow baking dish. In a small bowl, mix together the remaining ingredients except the butter and chives. Pour the marinade over the meat; cover and marinate in the refrigerator 2 hours.
Preheat the oven to broil. Remove the pork slices from the marinade and place on an oiled broiler pan. Pour the marinade into a small saucepan and bring to a boil over high heat.
Boil the marinade until reduced by half. Turn the heat down to low and swirl in butter a little at a time: do not allow sauce to boil after butter has been added.
Broil the pork slices 3 minutes per side. Transfer the pork to plates, allowing 2 slices per person. Spoon a little sauce over the pork and sprinkle with chives. Serve immediately.