30 minutes
Tender pork medallions seared to perfection and topped with a rich sage-infused brown butter sauce.
Pork Tenderloin, sliced into 1-inch pieces
0 lb
to taste
to taste
tablespoons
Salted Butter, cut into 4 pieces
0.25 sticks
Fresh Sage Leaves, coarsely chopped
leaves
1. Prepare Pork Tenderloin
Cut the pork tenderloin into 1-inch slices. Use a meat mallet to gently pound each piece to a ¼-inch thickness. Sprinkle the medallions generously with salt and pepper.
2. Sear Pork Medallions
Heat 1 tablespoon of avocado oil in a large skillet over medium heat until it starts to shimmer. Add half of the pork medallions and cook for 2 to 3 minutes on each side until well browned. Transfer to a paper towel-lined plate and repeat with remaining oil and pork medallions.
3. Prepare Sage Brown Butter Sauce
In the same skillet, melt the butter and cook until it begins to darken slightly. Add the coarsely chopped sage leaves and continue cooking for 3 to 4 minutes until the butter turns a deep amber color and the sage becomes fragrant.
4. Serve
Arrange the pork medallions on a serving platter and generously pour the sage brown butter sauce over them. Serve immediately.
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