Pork Medallions With Wine and Sage

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb pork tenderloin, cut into medallions approx 1 . 5-inch each
  • 2
    tablespoons olive oil
  • 14
  • 12
    cup consomme
  • 2
    tablespoons butter
  • 5
    sage leaves, minced
  • kosher salt & freshly ground black pepper
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DIRECTIONS

  • Season medallions with salt and pepper.
  • Heat olive oil in frying pan and sear medallions on both sides on high heat.
  • Remove medallions and set aside.
  • Deglaze the pan with the wine, then lower the heat and scrape the bits off the bottom of the pan stirring for 5 minutes.
  • Add the consomme and sage, stir well, and add the medallions back into the sauce.
  • Simmer until the pork is done to your liking. I like my medallions just after it has been cooked past med-rare, when it is still a little pink and tender. Using the touch test, it's done when it "gives a very little" when touched on top, in the middle. If it does NOT give, it is definitely done, perhaps a little over done.
  • So, when your pork is done, whisk in the butter and serve the pork with a bit of sauce on top.
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