Pork Tenderloin Medallions: Velvety Sage and White Wine Cream Sauce, Ready in Just 30 Minutes

Instructions

1. Prepare the meat. Trim the silver skin from the pork tenderloin and slice it into medallions about 3/4 to 1 inch (2–3 cm) thick. Flatten them lightly with the palm of your hand.

2. Season the meat on both sides with salt and pepper and rub with a little olive oil. Let it stand for 10 minutes at room temperature.

3. Sear the meat. Heat the vegetable oil in a large skillet. Sear the medallions over high heat on both sides until golden (about 2–3 minutes per side). The meat doesn't need to be cooked through at this stage.

4. Remove the seared medallions from the skillet and set them aside on a plate.

5. Make the sauce. Add the butter to the same skillet with the browned bits. When it melts, add the finely chopped onion and garlic and sauté until translucent.

6. Add the sage leaves and sprinkle everything with the flour. Cook briefly (about 1 minute) to make a pale roux.

7. Pour in the white wine and whisk quickly until the alcohol evaporates and the mixture thickens.

8. Gradually pour in the hot broth, whisking constantly, to make a smooth sauce. Let it simmer gently for about 3 minutes.

9. Add the cream cheese to the sauce and stir until it melts completely and the sauce is beautifully creamy.

10. Strain. For a perfectly fine, velvety texture, strain the sauce through a fine-mesh sieve into a clean skillet or pot.

11. Finish. Return the seared meat to the smooth sauce along with all the juices it released on the plate. Heat everything together over low heat, just briefly (1–2 minutes), until the thickest part of the pork reaches 145°F (63°C) on an instant-read thermometer. Don't boil it any longer, so the meat stays tender. Let it rest for 3 minutes before serving.