Pork Medallions with Sage and Mustard Sauce
• 2 pork tenderloins, about 1/4
• 2 teaspoon salt
• 1 teaspoon pepper
• 11/2 teaspoons sage
• 1 cup heavy cream
• 11/2 tablespoons dijon mustard
• 1 tablespoon extra virgin olive oil
• 3 tablespoons chicken stock
• Fresh sage for garnish
Cut the tenderloins crosswise into slices about 1/2 inch thick. Please the slices in a single layer on a sheet of plastic wrap. In a small bowl, combine the salt, pepper and 1 teaspoon of the dried sage and stir with a fork or whisk. Sprinkle both sides evenly with the mixture. Let stand at room temperature for up to 1 hour or in the fridge for 4 hours.
Meanwhile, in a sauce pan, combine the cream, mustard and remaining 1/2 teaspoon of dried sage. Place over medium high heat, bring to a boil, and stir until the cream is reduced 1/2 cup (about 4 or 5 minutes). Set aside.
The sauce can be made up to an hour in advance.
In a large frying pan over high heat, warm the olive oil. Working in batches (if necessary), add the pork slices and cook until golden brown, about 2 minutes. Reduce the heat and cook for 2/3 minutes longer. Turn and continue to cook until the slices are golden on the second side and nearly opaque throughout, about 4 minutes more. Transfer to a warmed platter and tent with alu minum foil.
Raise the heat to high and stir in the chicken stock, scrapping up browned bits clinging to the bottom of the pan.bits clinging to tre pottom of the pan.
Reduce the heat to medium, stir in the cream mixture and continue to stir until the sauce is reduced to about 1/3 cup, 2-3 minutes. Pour the sauce over the pork, garnish with the sage sprigs and serve.