PORK MEDALLIONS WITH WINE AND SAGE
We love pork tenderloins, so versatile! When purchasing your tenderloin make sure it is not injected with any solution as that will change the entire taste of the meat. Look for all natural. Also, when I am just cooking for two of us I use 1/2 of the tenderloin and freeze the other half. If you do not have any fresh sage, use a pinch of dried.
Provided by Penny Stettinius
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 414.5, Fat 31.1, SaturatedFat 11.3, Cholesterol 105.4, Sodium 458.9, Carbohydrate 1.7, Sugar 0.4, Protein 26.1
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