Shelly's Recipe

PORK MEDALLIONS IN GARLIC CREAM SAUCE

Category: Roasts/Tenderloins - Pork

2 pork tenderloins
Salt and pepper
1 tsp oil and butter
12 garlic cloves, peeled and thinly sliced
1/2 cup white or white zinfandel wine
1/2 cup heavy cream
1 tsp fresh rosemary, finely chopped

Slice tenderloins into thin medallions; flatten with palm of hand. Sprinkle with salt and pepper and fry in oil and butter until browned, about 4 minutes per side. Place on oven safe plate and keep warm.

Saute garlic in pan until lightly toasted. Add wine and rosemary and cook until reduced by half. Add cream and cook until thickened and slightly reduced. Pour over pork medallions to serve.