Pork Medallions with Shallot and Red-Wine Sauce - Craig Lithgow

2 whole (about 12 ounces each) pork tenderloins
2 tablespoons margarine or butter
1 large shallot, minced, about 1/4 cup
1/3 cup dry red wine
1/3 cup chicken broth

Cut tenderloins crosswise into 1/2-inch-thick slices. Place pork slices between 2 sheets of waxed paper or plastic wrap and pound with meat mallet or rolling pin to 1/4-inch thickness. Sprinkle pork medallions with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.

In nonstick 12-inch skillet, heat 1 tablespoon margarine over medium-high heat until melted and hot. Add half the pork and cook 2 minutes; turn pork over and cook 2 to 3 minutes longer, until browned on the outside and still slightly pink on the inside. Transfer to platter; keep warm. Repeat with remaining pork, but do not add additional margarine.

In same skillet, melt remaining margarine over medium-low heat. Add shallot and 1 tablespoon water, and cook 5 minutes or until tender and golden, stirring constantly. Add red wine and chicken broth; heat to boiling over medium-high heat. Boil 3 minutes. Pour sauce over pork to serve. Makes 6 main-dish servings.