3/4 c. chicken stock
1/4 c. balsamic vinegar
4 tsp. olive oil
2 tbsp. port wine
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
1 garlic clove, minced
1 tsp. cornstarch
2 tbsp. cold water
1 1/4 lb. pork tenderloin, all visible fat removed, cut into 1/4 inch medallions

In a small saucepan, combine stock, vinegar, 2 teaspoons oil, wine, pepper, oregano and garlic. Cook, uncovered, over medium-high heat about 20 minutes, or until liquid is reduced to 1/2 cup.

Mix cornstarch and water and stir to fully dissolved. Add to the pan, stirring to mix well. Heat over medium heat, stirring until mixture thickens, about 1 minute. Cover, remove from heat and set aside.

Heat 2 teaspoons oil in a non-stick skillet over medium-high heat. Add pork and saute 3 to 4 minutes on each side, or until no longer pink. Pour 2 tablespoons of sauce over each piece. Serve hot.