Scarfa Pork

Ingredients:
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

Directions:
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.