Recipe for Sage Pork Tenderloin Medallions with White Wine Jus

Sage Pork Tenderloin Medallions with White Wine Jus This recipe stems from an old friend’s mom’s recipe for baked White Wine Pork Chops. Recently I craved those flavors and concocted a new, healthier version using pork tenderloin, the more refined sister.

Recipe cardRecipe for Sage Pork Tenderloin Medallions with White Wine Jus

Makes four servings.

2 tablespoons (7 g) whole-wheat flour

1/2 teaspoon dried rubbed sage

1/4 teaspoon each salt, pepper and garlic powder

4 teaspoons olive oil, divided

1 pork tenderloin (about 1 1/4 pounds, or 570 g)

1/2 cup (120 ml) reduced sodium or organic chicken broth

1/2 cup (120 ml) dry white wine, such as Chardonnay

2 teaspoons spreadable butter with canola oil (or substitute butter)

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 tsp. 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 2-3 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 tsp. 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.

Nutrition Facts (per serving): Calories 244, Total fat 8 g, Saturated fat 2 g, Trans fat 0 g, Sodium 219 mg, Cholesterol 68 mg, Total carbohydrates 4 g, Fiber .5 g, Protein 31 g, Iron 9% DV, Calcium 1% DV, Vitamin A 1% DV, Vitamin C 1% DV

 

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Recipe for Sage Pork Tenderloin Medallions with White Wine Jus

Sage Pork Tenderloin Medallions with White Wine Jus

By Michelle Published: October 7, 2011

  • Yield: 4 servings (4 Servings)

Healthier version for baked White Wine Pork Chops using pork tenderloin.

Ingredients

Instructions

  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 tsp. 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 2-3 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 tsp. 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.
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2 Comments

  1. Debbie Monteiro
    Posted January 5, 2012 at 4:29 pm | Permalink

    Love the pork tenderloin recipe! Its delicious and so easy! Cant wait to have it again.

    • Posted January 5, 2012 at 9:58 pm | Permalink

      Thank you so much Debbie! I’m glad you liked it. That’s one of Steve’s favorite recipes.
      Michelle

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  1. [...] Recipe for Sage Pork Tenderloin Medallions with White Wine Jus [...]

  2. [...] 1 pork tenderloin (about 1 1/4 pound, or 570 g), trimmed if needed [...]

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