November 24th, 2016
Courtesy of: DuBreton Pork
With the heel of your hand, gently press each piece of pork tenderloin to 1/4 inch thickness; set aside.
Sprinkle each pork medaillon with sage, salt and pepper; dip lightly into the flour, shaking off excess.
In a large nonstick skillet, melt 1 tbsp. butter with oil.
Over medium-high heat, brown each pork medaillon on both sides, cooking in batches; transfer medaillons to platter and keep warm.
Add onions to skillet and sauté until golden, about 2 minutes.
Gradually add port, bring to a boil and cook, stirring, until reduced slightly.
Lower heat, return pork to skillet and simmer until sauce is slightly thickened, about 3 minutes.
Remove pork to serving plates.
Add remaining tbsp. of butter to pan, stir in to blend.
Spoon pan sauce over pork, followed by the sautéed onions as a granish, and serve immediately.