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Pork medallions with sage and port
Servings
4
Ingredients
1 whole duBreton pork tenderloin, cut into 8 pieces
30 ml (2 tbsp.) chopped fresh sage
Salt and freshly ground black peppe
65 ml (1/4 cup) flour
30 ml (2 tbsp.) butter, divided
15 ml (1 tbsp.) olive oil
65 ml (1/4 cup) sliced green onions
250 ml (1 cup) ruby port
30 ml (2 tbsp.) chopped fresh sage
Salt and freshly ground black peppe
65 ml (1/4 cup) flour
30 ml (2 tbsp.) butter, divided
15 ml (1 tbsp.) olive oil
65 ml (1/4 cup) sliced green onions
250 ml (1 cup) ruby port
- With the heel of your hand, gently press each piece of pork tenderloin to 1/4-inch thickness; set aside.
- Sprinkle each pork medallion with sage, salt and pepper; dip lightly into the flour, shaking off excess.
- In a large nonstick skillet, melt 1 tbsp. butter with oil.
- Over medium-high heat, brown each pork medallion on both sides, cooking in batches; transfer medallions to platter and keep warm.
- Add onions to skillet and sauté until golden, about 2 minutes.
- Gradually add port, bring to a boil and cook, stirring, until reduced slightly.
- Lower heat, return pork to skillet and simmer until sauce is slightly thickened, about 3 minutes.
- Remove pork to serving plates.
- Add remaining tbsp. of butter to pan; stir in to blend.
- Spoon pan sauce over pork, followed by the sautéed onions as a garnish, and serve immediately.
Nutrient analysis per serving: 314 calories, 19.4 g protein, 13.5 g carbohydrates, 13.0 g fat, 5.3 g saturated fat, 72 mg cholesterol, 249 mg sodium, 37% calories from fat, 17% calories from carbohydrates
