Serves 4
35 min
Pork with Sage and Madeira
Recipe GLPR8a988b7df5be5d
Tender pork medallions sautéed with fresh sage, then braised in rich Madeira wine with shallots for an elegant Mediterranean-inspired main course. The pork is seared until golden and cooked through, creating a flavorful pan sauce.
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Ingredients
¾ pound Pork tenderloin, cut into 8 slices (about 3/4 pound total)
2 tablespoons Fresh sage, chopped
Salt
Freshly ground black pepper
¼ cup All-purpose flour
2 tablespoons Unsalted butter
1 tablespoon Extra-virgin olive oil
¼ cup Shallots, minced
1 cup Madeira wine
Directions
Pat the pork slices dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Sprinkle half of the chopped sage over one side of each slice.
Place the all-purpose flour in a shallow dish. Lightly dredge each pork slice in flour, shaking off any excess.
Heat the olive oil and butter together in a large skillet over medium-high heat until the butter is foaming.
Working in batches if needed to avoid crowding, cook the pork slices for 3–4 minutes per side, until golden brown and cooked through (internal temperature 145°F). Transfer to a plate and set aside.
In the same skillet, reduce heat to medium and add the minced shallots. Sauté for about 1 minute until fragrant.
Pour the Madeira wine into the skillet, scraping up any browned bits from the bottom. Stir in the remaining sage.
Simmer for 3–4 minutes until the wine slightly reduces and concentrates in flavor. Return the pork slices to the skillet, nestling them into the sauce.
Simmer gently for 2–3 minutes to warm the pork through and meld the flavors. Divide the pork and sauce among four plates and serve immediately.
