Cut the tenderloin on a slight angle into eight 1 1/4 inch medallions. Pound them lightly with the flat side of a large knife to flatten. On a plate, combine the flour with the salt and pepper. Dredge the medallions in the seasoned flour and shake off the excess. In a large nonreactive skillet, melt the butter in the oil over moderately high heat. Add the medallions in 2 batches and cook until nicely browned and medium rare, 2 to 3 minutes per side. Transfer to a plate, cover with foil and keep warm. Drain the fat from the pan. Add the vinegar and boil, scraping the bottom of the pan with a wooden spoon to release any brown bits, until the mixture is thick and reduce by about half. Add the chicken stock and any juices that have accumulated on the plate from the pork and boil until reduced to a dark, shiny sauce, about 1 minute. Add the sage and season to taste with salt and pepper. Arrange the medallions on a platter or plates and spoon the sauce on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4|
|Calories from Fat: 117 (38%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 125.4mg||39 %|
|Sodium 136.6mg||5 %|
|Potassium 734mg||19 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 8g|
|Protein 36.1g||52 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 307
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