Pork Tenderloin Medallions
Pork medallions sautéed with red wine and garlic.
Ingredients
- olive oil
- 1 small pork tenderloin trimmed and cut into 3/4" thick slices
- salt and pepper
- 4 cloves garlic chopped or 2 tablespoons of the pre chopped
- 1/2 teaspoon dried sage
- 1/2 teaspoon paprika
- 3/4 cup red wine or chicken broth or beef broth
Instructions
- Put a skillet on at medium high and eyeball in a few tablespoons of olive oil. Trim the silver skin off the tenderloin with a sharp knife and cut it crossways into about 3/4" medallions. Salt and pepper both sides of the medallions and spread them out in the skillet. Sear them for about 2 minutes each side.
- While they are cooking chop up the garlic. Then Push the medallions towards the side of the skillet and put the chopped garlic on the bare spot, spread it out and and let it cook for just about a minute. Add the paprika, sage and the wine and mix it all up.
- Bring the wine up to a simmer and let it reduce a little. Turn them over a couple of times getting them coated with the wine and garlic. Then when you serve them spoon a little of the red wine and garlic on the medallions.
Nutrition
Calories: 1175.3kcalCarbohydrates: 4.6gProtein: 187.8gFat: 32.1gSaturated Fat: 10.7gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 12.3gTrans Fat: 0.3gCholesterol: 589.5mgSodium: 476.6mgPotassium: 3714.5mgFiber: 0.3gSugar: 0.7gVitamin A: 268.2IUVitamin C: 1.9mgCalcium: 74mgIron: 9.4mg
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