Sage Pork Tenderloin Medallions with White Wine Jus
Ingredients
The coating
-
2
tablespoons
whole-wheat flour
-
½
teaspoon
dried rubbed sage
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
-
¼
teaspoon
garlic powder
The pork
-
1
pork tenderloin
(about 1 1/4 pounds, or 570 g)
The cooking fat and liquids
-
4
teaspoons
olive oil
-
½
cup
reduced sodium or organic chicken broth
-
½
cup
dry white wine
-
2
teaspoons
spreadable butter with canola oil
Instructions
- 1. Mix flour, sage, salt, pepper, and garlic powder in a shallow dish and preheat a skillet over medium heat.
- 2. Slice the pork into ¾-inch thick medallions, pound to ½-inch thickness, and coat in the flour mixture.
- 3. Heat 2 teaspoons of oil in the skillet, brown the pork in batches for 2-3 minutes on each side, then remove and set aside.
- 4. Deglaze the pan with broth or wine, then add remaining oil and repeat cooking for the rest of the pork.
- 5. Add wine to the pan, simmer until reduced, then add broth and simmer until reduced by half.
- 6. Remove from heat, swirl in butter, and return the pork to the pan to coat.
- 7. Serve the pork on plates with sauce spooned on top.
Nutrition Facts (estimated)
Servings
4
Calories
244
Total fat
8g
Total carbohydrates
4g
Total protein
31g
Sodium
219mg
Cholesterol
68mg
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