From Paulette Vickery's Recipe Collection

Pork Medalians With Shallot And Red Wine Sauce

main dish, meats

2 each whole pork tinder loins
2 tablespoon butter
1 each shallot, minced
1/3 cup dry red wine
1/3 cup chicken broth

Cut tender loins crosswise into 1/2 inch slices. Place pork slices between 2 sheets of waxed paper or plastic wrap, and pound with meat malet or rolling pin, to 1/4 inch thickness. Sprinkle pork medalians with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. In nonstick 12 inch skillet heat 1 tablespoon butter over medium high heat until melted and hot. Add half of the pork and cook 2 minutes. Turn pork over and cook 2-3 minutes longer, until browned on the outside and still slightly pink on the inside. Transfer to platter, and keep warm. Repeat with remaining pork, but do not add additional butter. In same skillet, melt remaining butter over medium low heat. Add shallot and 1 tablespoon water and cook 5 minutes or until tender and golden, stirring constantly. Add red wine and chicken broth. Heat to boiling over medium high heat. Boil 3 minutes. Pour sauce over pork to serve.

Yield: 6 servings