Pork Tenderloin Medallions with Creamy Sage Sauce
My pork medallions with creamy sage sauce uses the tenderloin, the filet mignon of pork, to create a dish perfect for a weeknight meal or your fanciest dinner party.
=== 🍽🍸🥩 RECIPE ===
Makes 4 – 6 Servings
2 pork tenderloins, about 3/4 pound (375 g) each
1 1/2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground pepper
8 ounces (240 ml) heavy cream
1 1/2 tablespoons Dijon mustard
1 tablespoon Extra Virgin Olive Oil
4 oz (120 ml) low sodium chicken stock
Cut the tenderloins crosswise into half inch (1.25 cm) thick slices.
In a small bowl, combine 1 teaspoon dried sage, salt and pepper. Sprinkle mixture evenly over both sides of the meat.
In a large skillet over high heat, warm the olive oil. Add the pork and cook on each side for 2 to 4 minutes or until meat is browned and golden. Transfer to a warmed platter and loosely tent with foil. (Note: you may have to do this in batches.)
In the same pan, add the chicken stock, scraping up any browned bits. Reduce the heat to medium and stir in the cream, mustard and sage. Bring to a boil, then reduce the heat to a simmer. Stir constantly until the mixture is reduced by half.
Pour over the pork, and serve immediately.