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Scarfa Pork

4 tablespoons unsalted butter
2 sticks cinnamon, smashed
1 1/2 pounds pork tenderloin cut in 1/2-inch medallions
Salt to taste
Freshly ground black pepper to taste
1/2 cup golden raisins
1/2 cup dark raisins
1/4 teaspoon ground cinnamon
1 cup Madeira

Melt the butter over medium heat in a large saute pan. Add the
cinnamon sticks, lower the heat and cook for 5 minutes. Then
increase the heat until the butter is very hot. Add the pork and
season lightly with salt and pepper. Working in batches, if
necessary, brown each piece on both sides, about 3 minutes per
batch. Shake the pan to prevent sticking.

Add the raisins and ground cinnamon and shake the pan to distribute
well. Add the Madeira, bring to a boil and cook for 3 minutes or
until pork is heated through.

Remove pork to a bowl and continue to boil the sauce until the
Madeira is nearly evaporated and you are left with a brown butter,
about 5 minutes. Remove the cinnamon sticks and serve immediately
or at room temperature.

Yield: Six servings (24 medallions).

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