Madison Park Pork Medallions

1 (1 lb) pork tenderloin

1/3 c red wine

1/3 cu chicken stock

2 T Dijon mustard

1 T freshly squeezed lemon juice

1 T mustard seed

2 medium cloves garlic, minced

1 t ground cumin

2 T A-1 sauce

¼ t salt

¼ t white pepper

½ stick cold butter

2 T chopped fresh chives

Cut the pork into 8 equal slices. Place the slices in a single layer in a shallow baking dish. In a small bowl, mix together the remaining ingredients except the butter and chives. Pour the marinade over the meat; cover and marinate in the refrigerator 2 hours.

Preheat the oven to a broil. Remove the pork slices from the marinade and place on an oiled broiler pan. Pour the marinade into a small saucepan and bring to a boil over high heat. Boil the marinade until reduced by half. Turn the heat down to low and swirl in butter a little at a time; do not allow sauce to boil after butter has been added.

Broil the pork slices 3 minutes per side. Transfer the pork to plates, allowing 2 slices per person. Spoon a little sauce over the pork and sprinkle with chives. Serve immediately.