Filed Under: Dinner, dinner recipe, Holiday Dinner, holiday-cooking, Pork, pork recipe

Pork Medallions with Sage and Port

Add a splash of depth and richness to pork tenderloin with ruby port – a deep red fortified wine with a bright and fruity bouquet.

November 24th, 2016

Courtesy of: DuBreton Pork

A pan sauce made from port, drippings and butter is just the gilding this lily needed.
  • 1 (cut into 8 medallions) Pork Tenderloin
  • 30 ml (2 tbsp.) chopped fresh sage
  • Salt and freshly ground black pepper
  • 65 ml (1/4 cup) flour
  • 30 ml (2 tbsp.) butter, divided
  • 15 ml (1 tbsp.) olive oil
  • 65 ml (1/4 cup) sliced green onions
  • 250 ml (1 cup) ruby port
  1. With the heel of your hand, gently press each piece of pork tenderloin to 1/4 inch thickness; set aside.

  2. Sprinkle each pork medaillon with sage, salt and pepper; dip lightly into the flour, shaking off excess.

  3. In a large nonstick skillet, melt 1 tbsp. butter with oil.

  4. Over medium-high heat, brown each pork medaillon on both sides, cooking in batches; transfer medaillons to platter and keep warm.

  5. Add onions to skillet and sauté until golden, about 2 minutes.

  6. Gradually add port, bring to a boil and cook, stirring, until reduced slightly.

  7. Lower heat, return pork to skillet and simmer until sauce is slightly thickened, about 3 minutes.

  8. Remove pork to serving plates.

  9. Add remaining tbsp. of butter to pan, stir in to blend.

  10. Spoon pan sauce over pork, followed by the sautéed onions as a granish, and serve immediately.

Pork Medallions with Sage and Port
DuBreton Pork

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