Recipe Details

Sage Pork Tenderloin Medallions with White Wine Jus

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 tablespoons whole-wheat flour
1/2 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
4 teaspoons olive oil, divided
1 pork tenderloin, (about 1 1/4 pounds), trimmed if needed
1/2 cup chicken broth, reduced sodium or organic
1/2 cup dry white wine, such as Chardonnay*
2 teaspoons spreadable butter with canola oil, or substitute butter

Cooking Directions

Stir together flour, sage, salt, pepper and garlic powder in a shallow dish or plate, and preheat a large skillet over medium heat. Slice pork crosswise into 3/4-inch thick medallions and arrange flat on a cutting board. Pound with a mallet to 1/2-inch thickness and coat pork in flour on all sides.

Add 2 teaspoons oil to the pan. Once the oil shimmers, place the pork in a single layer. You may need to divide the pork into two batches to avoid overcrowding the pan. Brown on one side for 2 to 3 minutes and turn to brown the other side. Remove pork onto a plate and scrape the brown bits up from the bottom of pan with a wooden spoon, putting them into the measured broth or wine. Add the remaining 2 teaspoons oil to pan and repeat the cooking procedure. Add the pork to the plate.

Remove pan from heat, add wine, place back on heat, and simmer for 4 minutes or until wine reduces down to a couple of tablespoons. Add broth and simmer 3 minutes or until reduced by half.

Remove from heat, swirl in butter, and add pork back to the pan to coat. Arrange pork on plates and spoon sauce on top.

Makes 4 servings

*or substitute with 1/2 cup apple juice + 1 teaspoon white wine vinegar

Serving Suggestions

These pork tenderloin medallions are an elegant dish that is easy and healthy. Recipe courtesy of Michelle Dudash.

Nutrition Information

Calories: 244 calories
Protein: 31 grams
Fat: 8 grams
Sodium: 219 milligrams
Cholesterol: 68 milligrams
Saturated Fat: 2 grams
Carbohydrates: 4 grams
Fiber: 0.5 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Sauteing

COOKING BASICS:
1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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tasty & succulent
by anonymous 09/29/2013
Did this with the apple juice and white wine vinegar instead of the white wine. Got so many complements. Def recommend.