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:
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.
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