Priceless Pork Medallions Mdaillon Medaglione
Elevate your dinner table with these exquisite Priceless Pork Medallions Mdaillon Medaglione—a dish that effortlessly combines gourmet flavors with approachable cooking techniques. Juicy pork tenderloin medallions are perfectly seared to golden-brown perfection, then bathed in a luscious sage butter sauce enriched with caramelized pearl onions, white wine, and a touch of heavy cream. The delicate aroma of fresh sage and garlic infuses every bite, while a final garnish of parsley adds a vibrant finish. Ready in just 40 minutes, this versatile recipe pairs beautifully with creamy mashed potatoes or roasted vegetables, making it an ideal choice for special occasions or an elevated weeknight meal. With easy prep, simple ingredients, and an elegant presentation, this dish proves that luxury can be both effortless and delicious.
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Recipe Information
Ingredients
- 1 piece (approx. 1 lb) pork tenderloin
- 2 tablespoons olive oil
- 3 cloves (minced) garlic
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 6 leaves (chopped) fresh sage leaves
- 3 tablespoons unsalted butter
- 1 cup (peeled, whole) pearl onions
- 0.25 cup white wine
- 0.25 cup heavy cream
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Trim the pork tenderloin of any silver skin and slice it crosswise into 1-inch thick medallions. Flatten slightly with the palm of your hand.
Season both sides of the pork medallions generously with salt and freshly ground black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Sear the pork medallions for about 2-3 minutes on each side until golden brown, working in batches to avoid overcrowding the pan. Remove and set aside on a plate.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the pearl onions and cook for about 5-7 minutes, stirring occasionally, until they begin to caramelize.
Add the minced garlic and chopped sage leaves to the skillet, cooking for 1 minute until fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
Stir in the heavy cream and the remaining 2 tablespoons of butter. Allow the sauce to simmer gently until slightly thickened, about 2-3 minutes.
Return the pork medallions to the skillet, spooning the sauce over them. Cook for 2-3 more minutes, or until the medallions are heated through and reach an internal temperature of 145°F (63°C).
Remove the skillet from heat and garnish with freshly chopped parsley.
Serve the pork medallions hot with the sage butter sauce and caramelized pearl onions. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 3937 mg | 171% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 121 mg | 9% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2391 mg | 51% | |
*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.
