Pork Medallions with Balsamic Vinegar & Sage

By [e-mail]

Ingredients

• 1 1/2 lb porktenderloin
• 2 T flour
• 1/2 t salt
• pepper
• 1 T butter
• 1 T olive oil
• 2/3 C balsamic vinegar
• 1/4 C chicken stock
• 1 T chopped fresh sage

Details

Servings 4

Preparation

Step 1

Cut tenerloin into eight 1 1/2" medallions. Pound them lightly. On plate combine flour, salt & pepper. Dredge medallions in seasoned flour; shake off excess.
In large skillet, melt butter & olive oil over mod hi heat. Add medallions & cook til nicely browned, 2-3 min. transfer to plate; cover with foil to keep warm.
Drain fat from skillet. Add vinegar & boil til mixture is thickened & reduced by 1/2. Add chicken stock & any juices that have accumulated on plate, boil til reduced to dark, shiny suace, @ 1 min. Add sage & season with salt & pepper. arrange medallions on platter & top with sauce.