Pork medallions with sage and port

Prep time : 20 minutes
Cook time : 20 minutes
Portions 4
Prep time : Cook time : Servings :
20 minutes 20 minutes 4
Pork medallions with sage and port

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  • 1 (cut into 8 medallions) Organic Pork Tenderloin
  • 30 ml (2 tbsp.) chopped fresh sage
  • Salt and freshly ground black pepper
  • 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


  1. 1.With the heel of your hand, gently press each piece of pork tenderloin to 1/4 inch thickness; set aside.
  2. 2.Sprinkle each pork medaillon with sage, salt and pepper; dip lightly into the flour, shaking off excess.
  3. 3.In a large nonstick skillet, melt 1 tbsp. butter with oil.
  4. 4.Over medium-high heat, brown each pork medaillon on both sides, cooking in batches; transfer medaillons to platter and keep warm.
  5. 5.Add onions to skillet and sauté until golden, about 2 minutes.
  6. 6.Gradually add port, bring to a boil and cook, stirring, until reduced slightly.
  7. 7.Lower heat, return pork to skillet and simmer until sauce is slightly thickened, about 3 minutes.
  8. 8.Remove pork to serving plates.
  9. 9.Add remaining tbsp. of butter to pan, stir in to blend.
  10. 10.Spoon pan sauce over pork, followed by the sautéed onions as a granish, 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
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