Mike's Pork Medallions

Name: Mike's Pork Medallions
Yield: 4 servings
Ingredients: 1 1/2 lbs pork tenderloin, trimmed and cut into 1 1/4" medallions; 2 Tbsp all-purpose flour; 1/2 tsp salt; 1/8 tsp pepper, fresh ground; 1 Tbsp unsalted butter; 1 Tbsp olive or vegetable oil; 2/3 cup balsamic vinegar; 1/4 cup chicken stock; 1 Tbsp chopped fresh sage (or 1 tsp dried)

9 ingredients•7 steps•4 servings

Ingredients

Pork

1 1/2 lbs pork tenderloin, trimmed and cut into 1 1/4" medallions

Dredge

2 Tbsp all-purpose flour
1/2 tsp salt
1/8 tsp pepper, fresh ground

For Cooking

1 Tbsp unsalted butter
1 Tbsp olive or vegetable oil

Sauce

2/3 cup balsamic vinegar
1/4 cup chicken stock
1 Tbsp chopped fresh sage (or 1 tsp dried)

Instructions

1
Pound medallions lightly with the flat side of a large knife to flatten partially.
2
Combine flour, salt, and pepper in a dredging plate. Dredge meat until thoroughly coated.
3
In a large nonreactive skillet, melt butter in the oil over moderately high heat.
4
Add meat in small batches and cook until nicely browned and medium rare, 2-3 minutes per side. Transfer to a plate, cover, and keep warm.
5
Prepare the sauce:
6
Add the sage and season to taste with salt and pepper.
7
Serve medallions with sauce spooned over.

💡 Cook's Notes

Make cuts no thicker than 1 1/4 inch. Buy only moist, deep pink meat—not gray or red. Do not cook past medium rare (160°F). They will be dry and less flavorful if sautéed too long. Don't "over-reduce" the sauce or it will turn pasty.