Ingredients
2 lb pork tenderloin, trimmed
1 salt and pepper to taste
1 flour, as needed
2 tbsp unsalted butter or margarine
2 tbsp olive oil
1 cup chicken stock
1 cup port wine
Directions
1. Slice the tenderloin crosswise into medallions 1/2" thick.
Sprinkle both sides with salt and pepper, and then dredge each in the
flour to coat, shaking off any excess.
2. Heat the butter and oil in a heavy skillet at medium high. Saute
the medallions in small batches until browned, 1 minute per side.
Turn only once. Remove each batch to an ovenproof serving dish; keep
warm in a 225 degree oven.
3. Prepare the sauce: put the skillet, with the meat drippings, on
a high heat; add the chicken stock and wine. Bring to a boil, scrap-
ping and stirring until some of the broth evaporates. Keep cooking
the sauce until thick enough to coat the back of a spoon, about 6-8
minutes.
4. Serve the meat with the sauce spooned over the top of each medal-
lion.
Per 4 ounce serving: 347 calories
Servings: 6 servings
Pork Medallions With Port Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Sauce
The History of Recipes
Written cooking instructions as an idea can be observed back into ancient history, at least as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, sadly, these ancient recipes were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to academics is a series of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into Roman times 25BC a man called Apicius created some documents detailing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main course and desserts, something we still use today. Aspicius recounts how the Romans made use of a good variety of aromatic flavours, including some that we all recognise such as thyme, mint and dill. Continuing our culinary historical journey, we have some recipe books which date from the fourteenth century : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that we all know today, but instead accounts of the types of food served to the upper classes. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, such as basil and rosemary. The introduction of these new foods and spices created a torrent in books on cookery, the majority of which are now in private cookery archives. For the next few years, the rich and powerful families of Wesstern Europe competed with each other to offer the best banquets, and as a consequence, cooks and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century that cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and recording recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery books were in great demand, due to more people being able to read, people having more spare time and disposable income. The introduction of the TV brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Pork Medallions With Port Sauce recipe.
