Pork Medallions Portuguese
"There are a few different ways to cut the medallions of pork. If you have a very thick tenderloin, you can cut one six ounce piece, turn it on its side, flatten it a bit and that is what you will use. If however your tenderloin is thin, as most are that are sold in the supermarket, when you cut your six ounce piece, you can butterfly it by cutting halfway through in the center and opening it up like a butterfly to have one single six ounce piece. If this proves too difficult, you can just cut three ounce thick slices from the tenderloin and serve two to a portion. The cooking time will be less for a smaller medallion...."
INGREDIENTS
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1 ½ pounds pork tenderloin (buy the thickest tenderloins you can find. You may need two tenderloins to get four thick cuts)
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½ teaspoon salt
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½ teaspoon freshly ground black pepper
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4 tablespoons butter, divided
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2 tablespoons flour
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1 cup beef stock
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1 cup chicken stock
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3 tablespoons dry white wine
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2 tablespoons white wine vinegar
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2 tablespoon minced garlic
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½ cup minced shallots
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4 large bay leaves
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2 tablespoons extra virgin olive oil
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8 paper-thin slices of prosciutto
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