Pork Tenderloin With Port Sauce

• olive oil or vegetable oil↗2 tablespoons
• pork tenderloin, silver skin removed, and sliced crosswise into 1 inch pieces↗2 lb
• coarse salt↗
• fresh ground black pepper↗
• port wine↗1⁄2 cup
• chicken stock↗1 cup
• unsalted butter↗2 tablespoons
• red wine vinegar↗1 teaspoon

  plus more to taste if desired

Step-by-step instructions

1. 1

   Heat oil in a medium, heavy-bottomed skillet over high heat.

2. 2

   Pat pork dry, and season with salt and pepper.

3. 3

   Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.

4. 4

   Transfer to a warm platter; set aside.

5. 5

   Remove skillet from heat.

6. 6

   Discard fat, and add port; return skillet to heat.

7. 7

   Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.

8. 8

   Continue cooking until sauce is reduced to about 2 tablespoons.

9. 9

   Add stock, and cook until sauce is lightly syrupy, about 4 minutes.

10. 10

    Whisk in butter, a little at a time, gently shaking pan while whisking.

11. 11

    Stir in vinegar.

12. 12

    Taste, and adjust for seasoning.

13. 13

    Spoon sauce over pork, and serve immediately.