Pork With Savory Sauce
|Homemade chicken stock||3⁄4 Cup (12 tbs)|
|Raspberry vinegar/Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||4 Teaspoon|
|Port wine||2 Tablespoon|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Cold water||2 Tablespoon|
|Pork tenderloin||1 1⁄4 Pound, all visible fat removed, cut into 1/4-inch medallions|
In a small saucepan, combine stock, vinegar, 2 teaspoons oil, wine, pepper, oregano and garlic.
Cook, uncovered, over medium-high heat about 20 minutes, or until liquid is reduced to 1/2 cup.
Mix cornstarch and water and stir to fully dissolve.
Add to the pan, stirring to mix well.
Heat over medium heat, stirring until mixture thickens, about 1 minute.
Cover, remove from heat and set aside.
Heat 2 teaspoons oil in a nonstick skillet over medium-high heat.
Add pork and saute 3 to 4 minutes on each side, or until pork is no longer pink.
Pour 2 tablespoons of sauce over each piece.