Pork Medallions In Sage Cream Sauce – a delicious recipe with tenderloin, olive oil, Onion, tomatoes, Parsley, Chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut pork into 1/2 inch medallions and season with salt & pepper on both sides
2
Add 4 tablespoons of olive oil to a large saute pan and put over medium high heat.
3
When oil is hot add pork medallions.
4
Don't over crowd the pan.
5
Saute in batches
6
When nicely browned flip and brown on the other side
7
Continue working in batches until all the pork is browned.
8
When you're finished browning the pork place on a plate and set aside
9
Add pancetta and onion to the pan and cook for 3 minutes.
10
Then add the sun dried tomatoes.
11
Add chicken stock and scrape all the browned bits in the pan.
12
Add sage and parsley
13
Add heavy cream stir to combine
14
Return pork medallions to the pan and bring to a simmer.
15
Cover and cook until pork is cook through.
16
About 15 minutes.
17
Plate and serve.
714
kcal
Calories
51
g
Fat
4
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/2 lb Pork tenderloin, 4 tbsp Extra virgin olive oil, 1/4 cup Onion diced, 1/4 cup Pancetta diced, and more.
Yes, Pork Medallions In Sage Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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