Pork Tenderloin Medallions With Roasted Red Pepper Sauce

3 small pork tenderloins

3 tablespoons trans-fat free vegetable oil

flour to dust

Fresh ground black pepper

Kosher sea salt

Sauce

1 small diced onion

1 small diced sweet red pepper

1 cup sliced mushrooms

4 cloves minced garlic

½ tablespoon Hungarian paprika

1 cup diced tomato

2 cups heavy cream

2 tablespoons butter

1 cup white wine

Heat oven to 375 degrees. Clean pork tenderloins by removing all excess fat. Slice tenderloins into ½-inch medallions and season with fresh ground pepper and kosher salt. Dust them with flour.

Heat oil in a large skillet and brown the pork medallions on one side only. Turn the medallions over and place the skillet in the oven for five minutes.

For the sauce: Melt butter in a saucepan over medium heat. Add onions, peppers, mushrooms and garlic stirring until light golden brown. Add paprika and stir briefly (not too long or the paprika will burn and turn bitter). Add heavy cream and diced tomatoes. Let simmer on low heat until slightly thickened.

Remove skillet from the oven and transfer the pork tenderloins to a warm plate. Carefully drain excess oil from the skillet, preserving the pan drippings. Add one cup of white wine to the pan drippings and stir on medium heat until wine is reduced by half. Transfer reduction to the sauce. Add salt and pepper to taste.

Transfer pork medallions to the sauce and let simmer for approximately one minute.

Fan medallions over mashed potatoes and serve with your favorite fresh seasonal vegetables.

Serves four.

Chef Tony Jamin, Al's Café and Creamery, Elgin