INGREDIENTS:2 cups flour
2 tsps. salt
2 tsps. freshly ground
black pepper
2 tsps. paprika
16 3-oz. pork tenderloin medallions
½ cup olive oil
2 onions sliced
2 Tbsps. garlic
1 cup port wine
4 cups chicken stock

Apples and Onions
4 Tbsps. butter
2 onions, sliced
4 tart apples, peeled, cored, thinly sliced
1 Tbsp. ground black pepper
4 Tbsps. cider vinegarDIRECTIONS:1. For pork: Mix together flour, salt, pepper and paprika. Dust pork with flour mixture.

2. Heat oil in a medium sauté pan over medium heat. Add pork and sauté 3-4 minutes on each side, until lightly browned. Remove medallions from the pan and keep warm.

3. For sauce: Add onion to pan and cook 5 minutes, stirring until softened and lightly browned. Add garlic; cook one minute. Stir in port, scraping the sides and bottom of the pan to loosen any brown bits. Bring to a simmer and cook for 2-3 minutes until the port is reduced by half. Add stock, raise the heat to high, bring to a boil and cook until the sauce is reduced by half. Remove sauce from heat and put through a fine strainer and keep warm.

4. For apples and onions: In another sauté pan, heat butter over medium heat until it is lightly browned. Add onions and apples, season with pepper and cook for 2-3 minutes or until the apples are lightly browned. Add vinegar and cook 2-3 minutes longer. Remove from heat.

5. To serve: Arrange medallions on serving platter and spoon sauce around them. Spoon apples and onions over pork and serve.SERVINGS:8 servingsFrom:Recipe from the National Pork Producers CouncilPHOTO CREDIT:Photo Credit: NATIONAL PORK PRODUCERS COUNCIL