Name: Pork Medallions with Madeira and Sage
Total time: 30 min
Ingredients: 2 pork tenderloins (1 1/2 to 2 pounds total), cut crosswise into 1 1/2-inch pieces; Salt and pepper; 3 tablespoons vegetable oil; 8 ounces white mushrooms , quartered; 1 minced shallot; 1 clove minced garlic; 1/4 teaspoon red pepper flakes; 3/4 cup Madeira wine (see note); 3 tablespoons unsalted butter; 1 tablespoon finely chopped fresh sage

Why This Recipe Works

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.

Before You Begin

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

Instructions

Pat pork dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Cook pork until well browned, about 4 minutes per side. Reduce heat to medium and, using tongs, stand each piece of pork on its side, turning as necessary, until sides are browned and meat registers 145 degrees, about 6 minutes. Transfer to platter and tent with foil.

Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook mushrooms and shallot until browned, about 5 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds.

Off heat, add Madeira and any accumulated pork juices to skillet. Return to heat and cook until slightly thickened, about 5 minutes. Off heat, whisk in butter and sage. Season with salt and pepper. Pour sauce over pork. Serve.