Sage Pork Tenderloin Medallions With White Wine Jus

Name: Sage Pork Tenderloin Medallions With White Wine Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
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.
2
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.
3
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.
4
Remove from heat, swirl in butter, and add pork back to the pan to coat. Arrange pork on plates and spoon sauce on top.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons whole wheat flour, 1/2 teaspoon dried sage, 1/4 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Sage Pork Tenderloin Medallions With White Wine Jus falls under the Soups & Stews 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.

That's it — enjoy your meal!