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.
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Cooking tools:
- Nonstick skillet
- Stove
- Aluminum foil
- Plate
- Serving platter
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
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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