George's Scarfa Pork

Ingredients

• 4 tablespoons unsalted butter
• 2 sticks cinnamon, smashed
• 1 ½ pounds pork tenderloin, cut in 1/2-inch medallions
• Salt to taste
• Freshly ground black pepper to taste
• ½ cup white raisins
• ⅓ cup black raisins
• ¼ teaspoon ground cinnamon
• 1 cup Madeira

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    294 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 24 grams protein; 94 milligrams cholesterol; 63 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Six servings (24 medallions)

Preparation

1. Melt the butter over medium heat in a large saute pan. Add the cinnamon sticks, lower the heat and cook for 5 minutes. Then increase the heat until the butter is very hot. Add the pork and season lightly with salt and pepper. Working in batches, if necessary, brown each piece on both sides, about 3 minutes per batch. Shake the pan to prevent sticking.
2. Add the raisins and ground cinnamon and shake the pan to distribute well. Add the Madeira, bring to a boil and cook for 3 minutes or until pork is cooked through.
3. Remove pork to a bowl and continue to boil the sauce until the Madeira is nearly evaporated and you are left with a brown butter, about 5 minutes. Remove the cinnamon sticks and serve immediately or at room temperature.

20 minutes