Pork tenderloin medallions in Port from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 360) by Jacques Pépin

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Notes about this recipe

  • ashallen on August 02, 2021

    Very tasty and easy to make. I was both curious and hesitant about using ketchup, port, and sage for the sauce, but I should have had more faith in J. Pepin - it was great. I used a sweet ruby port so it was a bit sweet and a bit tangy. The ketchup disappears into the background. Pork medallions were lightly seared on the outside but still tender.

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