posted by Terra80 03-14-101 3:25 PM
Pork Tenderloin Medallions in Garlic Cream Sauce
Source: cyberkitchen.com (Mimi's)
By Katie Jan. 2001
2 pork tenderloins
12 large cloves garlic, thinly sliced
1/2 c. white wine
1/2 c. heavy cream
1/2 t. rosemary, crushed
Slice meat into thin medallions. Salt and pepper to taste and fry in a little oil. Place on oven-safe plate; keep warm. Saute garlic in pan til lightly toasted. Add wine and reduce by half. Add cream and cook til thickened. Pour over pork.