Source: dLife

Pork served with a sauce made of chicken broth, balsamic vinegar, port wine, and garlic.

Servings

1 lb Pork, tenderloin, lean, raw , all visible fat discarded, cut into 1/4-inch medallions
1 cooking oil, 0.33 second spray
0.75 cup fat free reduced sodium chicken broth
0.25 cup balsamic vinegar
2 tbsp port wine
1 tsp olive oil
0.5 tsp black pepper , coarsely grouned
0.5 tsp oregano leaves , dried, crumbled
1 medium garlic cloves , minced
1 tsp cornstarch
2 tbsp cold water

1 In a small saucepan, stir together the broth, vinegar, port, oil, pepper, oregano, and garlic.
2 Cook, uncovered over medium-high heat, for 20 minutes, or until reduced to 1/2 cup.
3 Meanwhile, put the cornstarch in a cup and add the water, stirring to dissolve.
4 Stir the cornstarch mixture into the sauce. Cook over medium heat for 1 minute, or until thickened, stirring constantly.
5 Remove from the heat, cover, and set aside.
6 Heat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray.
7 Return the skillet to the heat and cook the meat for 3 to 4 minutes on each side, or until the meat is no longer pink in the center.
8 Serve the pork medallions with the sauce.

Delicious pork with a very tasty sauce!