Pork Medallions

Pork Medallions

Ingredients:
2 teaspoons paprika, sweet or smoked
2 tablespoons (28 ml) olive oil

Directions:
3/
4
cup (175 ml) ruby port
1 cup (250 g) refrigerated or jarred Alfredo sauce
Parsley, for garnish
Slice the pork crosswise into 3/-inch-thick medallions.
4
Dust all over with the paprika.
Heat the oil in a large skillet over medium-high heat.
Add the pork (in batches, if necessary) and cook, turning
once, until the pork is no longer pink, 2 to 3 minutes per
side. Transfer the pork to a platter and cover with foil to keep
warm.
Add the port to the pan and boil, scraping the pan bottom,
until the liquid is reduced by about half. Reduce the heat to
medium-low and stir in the sauce and any pork juices from
the platter. Heat through for 5 minutes. Serve over the pork
and garnish with the parsley.
Prep =5 minutes Cook = 10 minutes Yield = 4 servings
Pork Main Dishes 55
Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP 5th Black p55
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)
049-070.qxd 7/29/06 3:10 PM
p56 Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision Job no:81
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP Scn : #17
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)5th Black Dept : DT
049-070.qxd 7/29/06 3:10 PM