Pork Medallions with Red Wine Pan Sauce
You will love this recipe because it takes less than 20 minutes to make from start to finish, yet it quickly develops a rich wine flavor and looks elegant on the plate.
- Serves
- 6
Directions
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For the Pork
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Slice the pork tenderloin into 10 to 12 medallions, about 1 1/2 ounces each.
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Make sure they are all evenly sized when sliced.
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Season both sides with salt, pepper and the dried thyme.
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In a skillet over medium heat, bring 2 tablespoons of oil to a shimmer.
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Add the pork medallions until the pan is full but not crowded. Work in two or three batches if necessary.
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Cook the pork for 2 minutes, then flip. Continue cooking for another 2 or 3 minutes or until the internal temperature reads 145-150 F on a thermometer.
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Remove the pork to a cutting board or plate and tent with foil while you cook the remaining medallions. Rest the pork for 10-15 minutes while you make the pan sauce.
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It is OK for the pork to be a little pink and juicy. The meat will continue cook residually as it rests.
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For the Pan Sauce
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In a skillet over medium heat, bring the remaining 2 tablespoons of olive oil to a shimmer.
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Sauté the shallot for about 30 seconds, being careful not to burn. Add the garlic and continue to stir for another 30 seconds or until fragrant.
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Pour in the wine and broth, add the fresh thyme and sage, and allow to simmer gently until the volume is reduced by half. Be sure the scrape the bottom and stir occasionally. It will not thicken, but the volume will reduce, and the flavors will become more robust.
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After the volume is reduced, remove from heat and stir in the butter.
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To serve, spoon the pan sauce over the plated pork and garnish with parsley.
From Shawnie's class “Cooking With Wine”
