Recipe - Pork Cabernet (Chef Mike Reehthunder Bay)

4 Medallions of pork; (2 oz
ea)
One half cup Seasoned flour
1 tablespoon Fine minced onion
One fourth cup Peeled; seeded tomatoes
One fourth cup Sliced mushrooms
1 tablespoon Green onion
1 teaspoon Chopped parsley
One fourth cup Cabernet Sauvignon
1 ounce Butter to saute
Chef salt to taste
One fourth teaspoon Fresh garlic
4 ounce Beef gravy

Cut and pound medallions from pork tenderloin. Heat butter in saute pan.
Dredge pork in flour and place in saute pan. Saute pork for about 2 minutes
on each side. Cook until medium well about 155 degrees. Remove pork from
pan and add onion, mushroom, green onion, chopped parsley, garlic, and red
wine. Cook until most of liquid evaporates and add beef gravy. Heat
thoroughly and serve over pork.

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