Madison Park Pork Medallions
1 2 lb pork tenderloins (I used 4 boneless center cut pork chops from Costco which were 1 1/2 " thick)
1/3 cup red wine
1/3 cup chicken stock
2 tablespoons of Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1 tablespoon mustard seed
2 medium cloves garlic, minced
1 teaspoon cumin
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon red pepper flakes
4 tablespoons cold butter
2 tablespoons fresh chives, chopped ( we forgot to buy these so I left them off )
Cut pork tenderloin into 8 equal slices or cut the pork chops in half to make 8 medallions. Place slices in a single layer in a shallow baking dish. In a small bowl, mix together remaining ingredients except butter and chives. Pour marinade over the meat, cover and marinate in refrigerator 2 hours.
Remove pork slices from marinade and place on a broiler pan. Pour marinade into a small saucepan and bring to a boil over high heat. Boil marinade until until reduced by half. Turn heat down to low and swirl in butter a little at a time. Do not allow sauce to boil after butter has been added.
Broil pork slices 3 minutes per side. Transfer pork to plates, allowing two slices per person. Spoon a little sauce over pork and sprinkle with chives. Serve immediately.