On work surface lightly pound the pork slices to a 1/4-inch thickness. Rub with sage and season with salt and pepper. Dredge the pork in flour, shaking off excess. In large skillet, melt 1 TBSP butter in olive oil. Add pork and cook over medium-high heat, turning once until browned, about 5 minutes. Transfer to plate and cover with foil. Add shallots to skillet and cook, until golden. Gradually add madeira and bring to boil. Reduce to 3/4 cup. Return pork to skillet and simmer, turning twice until cooked and sauce is thickened. About 3 minutes. Arrange pork on plates to serve. Melt 1 TBSP butter into sauce and season with salt and pepper. Spoon sauce over pork to serve.