Pork Tenderloin Medallions in Garlic Cream Reduction
Source: by Katie Crill from Idaho Won the Chef's Vote in a Gilroy Garlic Fest 2001 recipe contest

2 pork tenderloins
salt and freshly ground pepper to taste
1 teaspoon vegetable oil
1 teaspoon butter
12 large cloves garlic, peeled and thinly sliced
1/2 cup white or white zinfandel wine
1/2 cup heavy cream
1 teaspoon fresh rosemary, finely chopped

Slice tenderloins into thin medallions; flatten with palm of hand.
Sprinkle with salt and freshly ground pepper and fry in oil and butter until browned, about four minutes per side.
Place on oven safe plate and keep warm.
Saute garlic in pan until lightly toasted.
Add wine and rosemary and cook on medium-high heat until reduced by half.
Add cream and cook until thickened and slightly reduced.
Pour over pork medallions to serve.


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