Recipe - Pork Medallions With Spiced Tomato Pan Gravy

1 One half tablespoon Vegetable oil
1 Pork tenderloin; (about 3/4
pound),
; cut crosswise into
; 1inchthick
; medallions
1 md Onion; chopped
1 Garlic clove; minced
One half cup Canned tomato puree
One half cup Water
One fourth teaspoon Freshly grated nutmeg
One half teaspoon Ground coriander
1/8 teaspoon Ground cloves
Buttered noodles as an
accompaniment

In a large heavy skillet heat the oil over moderately high heat until it is
hot but not smoking and in it brown the pork, patted dry, transferring it
as it is browned to a plate. In the fat remaining in the skillet cook the
onion and the garlic over moderate heat, stirring, until the onion is
golden, add the tomato puree, the water, the nutmeg, the coriander, and the
cloves, and simmer the mixture for 10 minutes. Stir in the pork and any
juices that have accumulated on the plate and simmer the mixture, covered,
for 5 minutes, or until the pork is cooked through. Season the pan gravy
with salt and pepper and serve it with the pork over the noodles.

Serves 2.

Gourmet January 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.