Madeira Sage Pork Tenerloin

zucchini cooked in olive oil with rosemary, th...
Image by shannonpatrick17 via Flickr

Serves 4-6

3/4 LB pork tenderloin, cut into 8 slices 2 TBSP fresh sage, chopped sage 1/4 cup flour 2 TBSP butter 1 TBSP extra virgin olive oil 1/4 cup shallots, minced 1 cup madeira Salt and Pepper

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.

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