Pork Medallions with Curry Honey Glaze

Steamed basmati rice and sauteed chayote or cucumber slices make ideal accompaniments to this dish.

• 2 teaspoons curry powder
• 2 Tablespoons honey
• 2 Tablespoons Worcestershire sauce
• 1 garlic clove, minced
• Two 10-ounce pork tenderloins, trimmed and cut crosswise into 1 1/4-inch medallions
• 1/2 cup chicken stock
• 1/2 cup St. Clement Merlot
• 3 Tablespoons milk
• 1 teaspoon all-purpose flour Lime wedges, for serving

1. In a small skillet, stir the curry powder over high heat until fragrant, about 2 minutes. Transfer to a shallow bowl and stir in the honey, Worcestershire sauce, and garlic. Put the medallions in a shallow pan, and pour the marinade over them, turning the medallions so that they are coated thoroughly. Cover and place in the refrigerator for up to 3 hours.

2. Coat a large nonstick skillet (preferably one with a textured bottom) with vegetable cooking spray and heat. Add the pork, reserving the marinade, and cook over moderately high heat, turning once, until browned and just cooked through, about 3 minutes per side. Transfer to a plate and keep warm.

3. Add the chicken stock, St. Clement Merlot and reserved marinade to the skillet and cook over moderately high heat, scraping up any browned bits. In a bowl, gradually stir the milk into the flour until smooth. Add to the skillet and cook, stirring, until thickened, about 2 minutes. Strain the sauce and serve with the pork and lime wedges.

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