Saucy Pork Medallions

Written by armstrongpalooza in Favorite Recipes

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A weekday dish worthy of company, this recipe was originally found in the Women’s Day Cookbook.

Saucy Pork Medallions

Recipe from Woman's Day Cookbook
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Course dinner, Main Course, supper
Servings 4 servings

Ingredients
  

  • 1/4 cup all-purpose flour
  • 2 tbsp parmean cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb pork tenderloin sliced into 8 round medallions
  • 2 tbsp olive oil
  • 2/3 cup apple juice or white wine
  • 1 shallot sliced thinly
  • 1 cup chicken broth
  • 3 tbsp chopped fresh sage or 1 tbsp dried sage
  • 1 tbsp butter

Instructions
 

  • Mix flour, cheese, salt and pepper on a sheet of waxed paper.
  • Add the pork to the four mix and toss to coat.
  • In a large non-stick skillet, heat the olive oil and cook the pork for 3 minutes on each side.  (Barely pink in the centre).
  • Remove to a serving platter and let rest, covered.
  • Wipeout the skillet with a paper towel, add wine and shallots and bring to a boil over high heat.
  • Boil until this reduces to just a few tablespoons.
  • Now add the chicken broth, reduce to ½ cup.
  • Remove from the stove and stir in sage and butter.
  • Swirl in warm skillet until butter melts and blends. Pour sauce over pork and serve.
  • Serve with mashed potatoes or buttered noodles.  Steamed spinach goes great with this dish.
Keyword buttered noodles, mashed potatoes, pork, pork tenderloin

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