Ingredients
- 1 duBreton Pork Tenderloin, sliced into 8 even medallions
- 2 tsp (3 mL) fresh sage, chopped
- 1/4 cup (65 mL) flour
- 2 tbsp (30 mL) butter, divided
- 1 tbsp (15 mL) olive oil
- 1/4 cup (65 mL) green onions, sliced
- 1 cup (250 mL) ruby port
- Salt and freshly ground pepper
Preparations
- Using the heel of your hand, gently press each piece of pork tenderloin to approximately 1/4 inch thickness and set aside.
- Season each medallion with sage, salt, and pepper and lightly coat with flour, shaking off excess.
- In a large nonstick skillet, melt 1 tbsp butter with oil.
- Over medium-high heat and cooking in batches, brown each pork medallion; approximately 2 to 3 minutes per side. Transfer to a plate and keep warm under aluminum foil.
- Add onions to skillet and sauté until golden, approximately 2 minutes.
- Gradually add port to skillet, bring to a boil and cook while stirring until slightly reduced.
- Lower heat, return pork to skillet, and simmer until sauce is thickened; approximately 3 minutes.
- Remove pork, and let rest wrapped or tented in aluminum foil for 10 minutes.
- Add remaining butter to pan, stir sauce until blended. Place pork on serving plates and top with sauce.
