Pork medallions in sage sauce

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Serves: 2

By MulledwineGless



  • 1 onion, sliced

  • 200ml chicken stock

  • 1 pinch dried sage

  • 1 clove garlic, minced

  • 100g button mushrooms, halved

  • 1 tsp butter

  • 1 pork tenderloin

  • 1 pinch parsley, to garnish


  1. Slice tenderloin into 1/2 inch thick medallions. In a frying pan, brown the pork in oil for about 2 minutes on each side. Remove from skillet and set aside.
  2. In the same pan, melt the butter. Add the onion, mushrooms and garlic and saute for 1 minute.
  3. Add the stock and salt and pepper. Bring to a boil. Cook and stir for a few minutes to reduce slightly.
  4. Lay pork medallions over the mixture. Reduce heat, cover and simmer for 15 minutes. Garnish with parsley if desired.

Additional Information

  • Main Course

  • Autumn

  • Winter

  • Meat

  • mushroom

  • pork

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