George's Scarfa Pork

Name: George's Scarfa Pork
Total time: 20 min
Yield: Six servings (24 medallions)
Cuisine: mediterranean
Ingredients: 4 tablespoons unsalted butter; 2 sticks cinnamon, smashed; 1 1/2 pounds pork tenderloin, cut in 1/2-inch medallions; Salt to taste; Freshly ground black pepper to taste; 1/2 cup white raisins; 1/3 cup black raisins; 1/4 teaspoon ground cinnamon; 1 cup Madeira

By Molly O'Neill

Total Time: 20 minutes
Rating: 4(7)
Comments: Read comments

Featured in: Savoring Cyprus

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Ingredients

Yield:Six servings (24 medallions)

4tablespoons unsalted butter
2sticks cinnamon, smashed
1½pounds pork tenderloin, cut in ½-inch medallions
Salt to taste
Freshly ground black pepper to taste
½cup white raisins
⅓cup black raisins
¼teaspoon ground cinnamon
1cup Madeira

Ingredient Substitution Guide

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Preparation

Step 1
Melt the butter over medium heat in a large saute pan. Add the cinnamon sticks, lower the heat and cook for 5 minutes. Then increase the heat until the butter is very hot. Add the pork and season lightly with salt and pepper. Working in batches, if necessary, brown each piece on both sides, about 3 minutes per batch. Shake the pan to prevent sticking.
Step 2
Add the raisins and ground cinnamon and shake the pan to distribute well. Add the Madeira, bring to a boil and cook for 3 minutes or until pork is cooked through.
Step 3
Remove pork to a bowl and continue to boil the sauce until the Madeira is nearly evaporated and you are left with a brown butter, about 5 minutes. Remove the cinnamon sticks and serve immediately or at room temperature.