Pork with Savory Sauce - serves 4

3/4 cup homemade Chicken stock
1/4 cup raspberry or balsamic vinegar
4 teaspoons olive oil
2 tablespoons port wine
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried oregano
1 garlic clove, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 1/4 pounds 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 dissolve. 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 nonstick skillet over medium-high. Add pork and saute 3 to 4 minutes on each side, or until pork is no longer pink. Pour 2 tablespoons of sauce over each piece.
Serve hot.