1 1/2 pork tenderloin
6 to 7 large garlic cloves
1 cup of milk
1 tablespoon olive oil
1 tablespoon butter
To make the garlic sauce, put the whole garlic cloves into a small saucepan with 1 cup of milk. Bring to a boil, and reduce the heat to a simmer. Cook for an additional 30 minutes or so, or until the garlic is very soft. If your milk evaporates too much as the garlic cooks, add a little additional milk as needed. Season with salt, and remove from the heat. Using a whisk or blender, blend the garlic and milk together. Return to the heat, and continue simmering until it is thickened.
Cut the pork into 6 pieces or medalions. Add the olive oil to a frying pan, and cook the pork over high heat, until it is cooked with just a hint of pink remaining inside. Salt and set aside in a warmed platter. Alternatively, grill the medalions on a hot grill until cooked. Add the garlic sauce to the frying pan that the pork was just removed from, and sti it into the remaining browned bits. Add the tablespoon of butter, and mix well.
Serve the medalions on individual plates, with a generous spoonful of the garlic sauce on top.