Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, pork medallions in sage cream sauce. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

NOTES : Now this is a tricky one ! In search of a great pork tenderloin recipe, we discovered a few ways to add flavor and hold on to moisture while cooking this lean cut. Add stock (with cornstarch mixed in), mustard and cream.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook pork medallions in sage cream sauce using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Pork Medallions In Sage Cream Sauce:

1. Make ready 1 1/2 lb Pork tenderloin
2. Get 4 tbsp Extra virgin olive oil
3. Get 1/4 cup Onion diced
4. Make ready 1/4 cup Pancetta diced
5. Make ready 2 tbsp Fresh Sage chopped
6. Take 2 tbsp Sun dried tomatoes diced
7. Make ready 2 tbsp Parsley chopped
8. Get 1/2 cup Chicken stock
9. Take 1/2 cup Heavy cream
10. Prepare 1 Salt & pepper

Pork Medallions with Sage, Apple & Mustard Sauce. For the sauce, gently cook the shallot in a saucepan on a medium heat, in a little oil and butter, until soft Connect to Yummly to review this recipe. Pork Medallions with Mustard Cream Sauce. Pork medallions are very lean, making them a healthy alternative to other cuts of meat, and this saucy recipe is the perfect way to keep them moist I hope you enjoy my latest recipe creation today for Pork Medallions in a Brown Butter & Sage Sauce, on the table in under half an hour and easy to make.

Instructions to make Pork Medallions In Sage Cream Sauce:

1. Cut pork into 1/2 inch medallions and season with salt & pepper on both sides
2. Add 4 tablespoons of olive oil to a large sauté pan and put over medium high heat. When oil is hot add pork medallions. Don't over crowd the pan. Sauté in batches
3. When nicely browned flip and brown on the other side
4. Continue working in batches until all the pork is browned. When you're finished browning the pork place on a plate and set aside
5. Add pancetta and onion to the pan and cook for 3 minutes. Then add the sun dried tomatoes.
6. Add chicken stock and scrape all the browned bits in the pan. Add sage and parsley
7. Add heavy cream stir to combine
8. Return pork medallions to the pan and bring to a simmer. Cover and cook until pork is cook through. About 15 minutes.
9. Plate and serve.

This pork medallion recipe highlights the pork's rich dense flavor and firm texture. And properly cooked it's as tender as a good steak. In this recipe medallions of pork tenderloin are quickly sautéed. Then a pan sauce is made combining apples, cream, and Calvados, a French apple brandy. Pork Medallions (filet mignon) With Mushroom & Port wine Sauce

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