Pork Medallions with Wine and Sage
Elevate weeknight dining with these tender Pork Medallions with Wine and Sage—a dish that blends sophistication with simplicity. Perfectly seared pork tenderloin medallions are paired with a velvety sauce made from dry white wine, chicken broth, and a touch of heavy cream, infused with the earthy aroma of fresh sage. The balance of rich flavors is complemented by a hint of garlic and shallots, creating a sauce that’s irresistibly savory. Ready in just 40 minutes, this recipe is ideal for impressing guests or treating your family to a gourmet meal, all without the fuss. Serve these medallions alongside creamy mashed potatoes or roasted vegetables to complete this comforting and elegant dish. Keywords: pork medallions recipe, wine and sage sauce, pork tenderloin dinner, easy gourmet recipes, weeknight meal ideas.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 Shallot, finely diced
- 2 Garlic cloves, minced
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 1 tbsp Fresh sage leaves, chopped
- 0.25 cup Heavy cream
Instructions
Trim the pork tenderloin of excess fat and silver skin, then slice it into 1-inch-thick medallions.
Season the pork medallions on both sides with salt and pepper. Lightly dust them with all-purpose flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the pork medallions for 2-3 minutes per side, until golden brown and just cooked through. Transfer the medallions to a plate and cover with foil to keep warm.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Sauté the diced shallot for 2-3 minutes until softened, then add the minced garlic and cook for an additional 30 seconds.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by half.
Stir in the chicken broth and chopped sage leaves. Simmer the sauce for another 3-4 minutes to thicken slightly.
Reduce the heat to low and stir in the heavy cream. Return the pork medallions to the skillet, turning them to coat in the sauce, and heat for 1-2 minutes until warmed through.
Adjust seasoning with additional salt and pepper if needed. Serve the pork medallions hot, spooning the wine and sage sauce over the top.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
