Medallions of Pork Tenderloin with Creamy Guajillo Chili Sauce

0 Stem and seed the guajillo chiles so they are flat. Heat a small skillet over medium heat. When hot add the chiles. Toast on each side until they are pliable and give off an aroma, about 1 minute per side.
1 Transfer the chiles to a bowl and cover with hot water. Allow soaking until soft, about 30 minutes. Transfer chiles to a mini-processor or food grinder with 1 tablespoon of the soaking liquid. Strain puree into a small bowl and discard the solid remains.
2 In a large skillet, heat the butter and olive oil. Salt and pepper the pork medallions. When butter stop foaming, add the pork tenderloin. Seat and cook them for about 5 minutes per side.
3 Remove the meat from the pan to a warm plate.
4 Deglaze the skillet with the wine. Add the cream and chile puree and cook until reduced to the desired consistency. Stir in the chives.
5 Put the pork medallions back in the pan and cook until heated through. Place two medallions on each plate and spoon sauce over them.
6 Serve immediately.