Ingredients

• 1 1/4 lbs pork tenderloin, usually I get 2 3/4 lb tenderloins
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 1 teaspoon garlic, minced
• 1/4 cup port wine or 1/4 cup other sweet red wine
• 1/4 cup water
• 1 tablespoon red wine vinegar
• 2 tablespoons butter
• 2 tablespoons fresh cilantro, chopped

Instructions

1. If you have one large tenderloin, cut it into 16 medallions. If you have 2 small tenderloins, cut each one into 8 slices. Sprinkle with cumin, paprika, salt, and pepper.

2. Saute pork slices in oil in a large skillet for 6 to 8 minutes on each side or until browned. Transfer pork to a serving platter and keep warm.

3. Drain the fat from the skillet; add onion and garlic, and saute 3 to 4 minutes or until lightly browned -- be careful not to burn it.

4. Add wine, water, and vinegar; stir well. Bring to a boil; reduce heat, and simmer uncovered, until the liquid is reduced to 1/3 cup.

5. Add the butter, stirring until the butter melts. Spoon sauce over the pork; sprinkle with cilantro.