Categories: Meats 
      Yield: 8 servings 
  
      3 lb Pork tenderloin; in 2-oz.por        2 oz Butter; clarified 
      1 tb Corn oil                            2 c  White wine 
      3 c  Chicken stock                       2 tb Butter; room temp 
      1 tb Tomato paste; rounded           
  
    Begin the sauce early in the day by simmering the chicken stock. 
  Caramelize the tomato paste in clarified butter until it is very dark, 
  stirring frequently. Reduce the white wine to about 1/2 cup. Combine with 
  tomato paste and the chicken stock. Simmer for 10 minutes, strain, and set 
  aside. 
    Preheat the oven to 425 deg. In a large saute pan heat corn oil until it 
  is very hot (almost smoking). Place the medallions in the pan and sear 
  until brown. Using tongs and a spatula, quickly turn each medallion and 
  place the whole pan in the preheated oven. Bake 8 to 10 min. An internal 
  thermometer should register 150 deg. 
    While the medallions are roasting, reheat the sauce almost to a simmer. 
  If desired, cornstarch may be added at this point for a thicker sauce. 
  Remove meat from the oven and arrange on a serving platter. Take sauce from 
  the heat and swirl in 2 T. butter.  Pour over the meat and serve 
  immediately. 
    Calories: 300   Fat 15 g. (46%)   Cholesterol 110 mg 
    Sodium 688 mg. 
   Recipe from The Fearrington House Inn and Restaurant; Chapel Hill, NC.