PORK TENDERLOIN & ITALIAN SAUSAGE IN A PORT WINE REDUCTION SAUCE (#12)

INGREDIENTS:
2 LB pork tenderloin
2 lbs Italian sausage
2 med onions peeled & sliced thin
2 green peppers cut into strips
2 yellow peppers cut into strips
2 red peppers cut into strips
1 jalapeno pepper minced no seeds
3 tab beef base (miller or equiv)
2 cups red port wine

DIRECTIONS:
1. slice tenderloin accross grain in 3/4 inch medalions
2. slice sausage into 1 inch pieces
3. brown sausage in olive oil covering bottom of fry pan
on medium heat (set aside)
4. dredge tenderloin medalions in flour and brown in same
fry pan as sausage, (set aside)
5. in the same fry pan sautee onions and brown until brown
then add peppers, & jalapeno pepper until all are slightly
al dente not too soft.
6. add beef base and wine and sautee addtional 5 minutes
7. add meat and cook in 350 degree oven about 20 minutes
(sauce should reduce slightly to make the reduction
sauce. you may make a paste of a 1/4 cup of flour, add
additional 1/2 cup of port wine and stir, then add to
pan and mix into dish.
8. this should serve 6 to 10 generously