Lamb Tenderloin With Port Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 2 (1 lb) lamb tenderloin, silver skin removed, and sliced crosswise into 1 inch pieces
• coarse salt
• fresh ground black pepper
• 1/2 cup port wine
• 1 cup chicken stock
• 2 tablespoons unsalted butter
• 1 teaspoon red wine vinegar, plus more to taste if desired

Recipe

• 1 heat oil in a medium, heavy-bottomed skillet over high heat.
• 2 pat lamb dry, and season with salt and pepper.
• 3 cook lamb in oil until brown, about 4 minutes or until cooked to desired doneness.
• 4 transfer to a warm platter; set aside.
• 5 remove skillet from heat.
• 6 discard fat, and add port; return skillet to heat.
• 7 deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
• 8 continue cooking until sauce is reduced to about 2 tablespoons.
• 9 add stock, and cook until sauce is lightly syrupy, about 4 minutes.
• 10 whisk in butter, a little at a time, gently shaking pan while whisking.
• 11 stir in vinegar.
• 12 taste, and adjust for seasoning.
• 13 spoon sauce over lamb, and serve immediately.