Instructions: Heat oil in a medium, heavy-bottomed skillet over high heat. Remove silver skin from pork tenderloins and slice crosswise into 1-inch pieces. Pat pork dry, and season with salt and pepper. Cook pork in oil until brown, about 4 minutes per side. Transfer to a warm platter; set aside.

Remove skillet from heat. Discard fat, and add port; return skillet to heat. Deglaze sauce, scraping with a wooden spoon to loosen the browned bits from bottom of pan. Continue cooking until sauce is reduced to about 2 tablespoons. Add broth, and cook until sauce is lightly syrupy, about 4 minutes. Whisk in butter, a little at a time, gently shaking pan while whisking. Stir in vinegar. Taste, and adjust for seasoning. Spoon sauce over pork, and serve immediately.

This recipe yields 4 servings.

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