March 15 2022

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.

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=== 🎉 About Let’s Celebrate TV ===
On this channel we teach you all about celebrating. We share recipes for food, hors d’oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can’t cook or entertain, because we know you really can!

=== 📑 CHAPTERS ===
00:00 – About Today’s Episode
00:36 – Cutting Pork Tenderloin
02:36 – Cooking the Medallions
04:56 – Making the Sage Sauce
07:15 – Plating and Tasting
09:02 – Social Media and Video Recommendations