These pork tenderloin medallions are an elegant dish that is easy and healthy. Recipe courtesy of Michelle Dudash.
- 2 tablespoons whole wheat flour
- 1/2 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 4 teaspoons olive oil (divided)
- 1 pork tenderloin (about 1 1/4 pounds, trimmed if needed)
- 1/2 cup chicken broth (reduced sodium or organic)
- 1/2 cup dry white wine (such as Chardonnay*)
- 2 teaspoons butter (spreadable, with canola oil, or substitute butter)
- Stir together flour, sage, salt, pepper and garlic powder in a shallow dish or plate, and preheat a large skillet over medium heat. Slice pork crosswise into 3/4-inch thick medallions and arrange flat on a cutting board. Pound with a mallet to 1/2-inch thickness and coat pork in flour on all sides.
- Add 2 teaspoons oil to the pan. Once the oil shimmers, place the pork in a single layer. You may need to divide the pork into two batches to avoid overcrowding the pan. Brown on one side for 2 to 3 minutes and turn to brown the other side. Remove pork onto a plate and scrape the brown bits up from the bottom of pan with a wooden spoon, putting them into the measured broth or wine. Add the remaining 2 teaspoons oil to pan and repeat the cooking procedure. Add the pork to the plate.
- Remove pan from heat, add wine, place back on heat, and simmer for 4 minutes or until wine reduces down to a couple of tablespoons. Add broth and simmer 3 minutes or until reduced by half.
- Remove from heat, swirl in butter, and add pork back to the pan to coat. Arrange pork on plates and spoon sauce on top.