SAGE BUTTER PORK MEDALLIONS
Ingredients
1 lb. Pork loin, cut into 1/2” medallions
2 tbsp. Olive oil
1 c. Dry white wine, divided
1/4 lb Unsalted butter, cut into tablespoon squares
6-8 sprigs Fresh sage
2 cloves Garlic, sliced thin
Kosher salt
Ground black pepper
Directions
• In a large skillet, heat the oil over a medium flame.
• Pat the medallions dry with paper towels. (Meat that is damp will not brown properly.)
• Generously season the pork medallions with some salt and pepper.
• Place the medallions is the hot oil. Cook on one side 2-3 minutes until nicely browned.
• Flip the medallions and cook on the other side another 1-2 minutes, until also nicely browned. Cook in batches as necessary so that the pan doesn’t become crowded, using more oil as necessary.
• Once cooked, set the medallions aside on a plate, tented with foil.
• Deglaze the pan with half of the wine, scraping up any browned bits.
• Add the butter and cook until it no longer bubbles.
• Add the sage leaves (no stems) and garlic, and sautée until the sage is wilted and the garlic is turning golden.
• Add the remaining wine, increasing the heat a bit, until simmering.
• Simmer until reduced by a third to half.
• Place the medallions in the sauce, spooning the sauce over the medallions for 3-4 minutes to finish cooking.
• Adjust the seasoning as necessary.
• Transfer to a serving platter, and spoon the sauce over the entire platter.
• Serve hot.
A rather simple, and quite elegant pork dish, that would also work with poultry (or even beef).
Serve with rice and a green vegetable of choice, paired with a nice, dry white (or blush) wine for a straightforward, chic dinner.
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