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Pork Medallions with Madeira and Sage

From

August/September 2009

Pork Medallions with Madeira and Sage

Quick-cooking pork medallion recipes that feature a rich sauce make a perfect weeknight meal. We wanted pork that was tender and moist, and a pan sauce that would complement its flavor. Cutting the tenderloin into medallions exposed more surface area. More exposure to the pan allowed the pork to develop a flavorful crust. Browning the medallions on all sides, including the edges, allowed for a consistent crust and greater flavor. A robust, fortified wine such as Madeira or Marsala accentuated the pork juices in our recipe, while complementing the mushrooms and shallot. As soon as the wine hit the pan, we scraped up the browned bits—called fond—with a wooden spoon. The fond added valuable flavor to the sauce. Whisking the butter into the sauce at the very last minute helped incorporate it; otherwise it may “break" and float to the top of the sauce.

Serves 4

Madeira is a Portuguese fortified wine. You can substitute an equal amount of Marsala or brandy.

Ingredients

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