Pork Medallions with Sage and Port
Using the heel of your hand, gently press each piece of pork tenderloin to approximately 1/4 inch thickness and set aside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dubreton.com.
Cooking tools:
- Nonstick skillet
- Stove
- Plate
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
- Tongs
- Spatula
Ingredients
- 1 duBreton Pork Tenderloin, sliced into 8 even medallions
- 2 tsp (3 mL) fresh sage, chopped
- 1/4 cup (65 mL) flour
- 2 tbsp (30 mL) butter, divided
- 1 tbsp (15 mL) olive oil
- 1/4 cup (65 mL) green onions, sliced
- 1 cup (250 mL) ruby port
- Salt
- freshly ground pepper
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