Port Sauce Pork Tenderloin Medallions

Ingredients

• 2 pork tenderloins (about 1 1/2 lb total)
• 3 tbsp olive oil
• 4 carrots, peeled and chopped
• 4 scallions, chopped
• 2 garlic cloves, chopped
• 1 cup port wine (ruby or tawny)
• 1 cup beef stock
• 1 sprig fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cornstarch mixed with 1 tbsp cold water (optional)

Instructions

1. Trim the silver skin (the thin, shiny membrane) and any hard fat from the tenderloins. Cut each one into 6 to 8 slices about 1 inch thick.
2. Pat the slices dry with paper towels and season them with the salt and pepper. Dry meat browns instead of steaming.
3. Heat the oil in a large deep skillet over high heat until it shimmers. Sear the slices for about 1 minute per side, until browned. Work in two batches so the pan is not crowded.
4. Move the pork to a plate and keep the drippings in the pan.
5. Lower the heat to medium. Add the carrots, scallions and garlic. Cook for 6 to 8 minutes, stirring, until the carrots start to soften.
6. Add the thyme, port and stock. Scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer for about 20 minutes, until the carrots are very soft and the liquid has reduced by about a third.
7. Remove the thyme sprig. Blend the sauce in a blender or with an immersion blender until completely smooth. If using a regular blender, let it cool a few minutes and vent the lid, since hot liquid can splash.
8. Pour the sauce back into the skillet. If it is thinner than you like, stir in the cornstarch mixture and simmer for 1 minute until it coats a spoon.
9. Add the pork and any juices from the plate. Simmer gently over medium-low heat for about 5 minutes, turning once, until the center of a medallion reads 145°F on an instant-read thermometer.
10. Rest the pork in the sauce off the heat for 3 minutes before serving. Serve with mashed potatoes and peas.