Lili’s Pork Tenderloin

Ingredients:

• pork tenderloin (Use one or two depending on how large. You’ll want at least 1 1/2 pounds of pork for about 4 people)

• soy sauce

• olive oil

• 1/3 cup cognac

• 1/4 cup LBV dark port

• 1 tsp. Dijon

• 2 shakes Worcestershire

• 2 tbsp. Irish salted butter

Instructions:

Cut pork into 1-inch-thick medallions. Put medallions in a large Ziploc bag and cover with soy sauce. Try to squeeze out as much air as possible then zip up (make sure the soy sauce is covering all sides of the medallions). Let sit for 20 min.

Combine and whisk together the Port, Dijon, and Worcestershire in small bowl. After 20 min., remove pork from bags and wrap tightly in a kitchen towel to remove any liquid. (This is very important, otherwise the pork will boil! They should be very dry before hitting the pan).

Put olive oil into the pan at med/high-high heat (the pan should be pretty hot because it will cool down once you drop all of the meat in). Place medallions flat, face down in the pan once the oil is hot. About 2-3 min./side (Turn and take out smaller/thinner pieces first. Poke with your finger. It should feel soft, but not mushy and definitely not firm, that means it’s overdone). Remove medallions and place on serving platter.

Optional: Deglaze with cognac. You can tip the pan slightly to flambé by letting the liquid touch the open flame and catch fire. The fire will go down as the alcohol burns out. You do not have to do this part! Instead, just keep it on the heat until it boils out about 1 min.

Over heat, add port mixture to pan and let the alcohol cook out as well. Pour the liquid from the bottom of the serving platter of pork into the pan and mix in. Turn off the heat and whisk in the pad of butter. Pour sauce over pork and serve.