Pork with Sage and Madeira

Name: Pork with Sage and Madeira
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters all-purpose flour; 237 milliliters Madeira; 1 Tbsp extra-virgin olive oil; 340 grams pork tenderloin, cut into 8 slices; 2 Tbsps chopped sage; 4 servings Salt and freshly ground pepper; 59 milliliters minced shallots; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Pork with Sage and Madeiran a try. This recipe serves 4. One serving contains 264 calories, 19g of protein, and 12g of fat. If you have flour, pork tenderloin, olive oil, and a few other ingredients on hand, you can make it.

Instructions

On a work surface, lightly pound the pork slices to a 1/4-inch thickness. Rub with the sage and season with salt and pepper. Dredge the pork in the flour, shaking off any excess.

Ingredients you will need

Salt And Pepper

Cooked Pork

All Purpose Flour

Pork

Sage

Dry Seasoning Rub

In a large skillet, melt 1 tablespoon of the butter in the olive oil.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the pork and cook over moderately high heat, turning once, until lightly browned, about 5 minutes.

Ingredients you will need

Pork

Transfer to a platter and keep warm.

Add the shallots to the skillet and cook, stirring often, until golden, about 2 minutes. Gradually add the Madeira and bring to a boil, stirring; boil until reduced to 3/4 cup. Return the pork to the skillet and simmer, turning twice, until cooked and the sauce is slightly thickened, about 3 minutes. Arrange the pork on plates. Swirl the remaining 1 tablespoon of butter into the sauce and season with salt and pepper. Spoon the sauce over the pork and serve.

Ingredients you will need

Salt And Pepper

Shallot