4 to 6 pork medallions about 1/3 of an inch thick
20 – 30 Sage leaves
Course Salt and pepper
3 or 4 Tablespoons of capers, rinsed
1 T. butter
3 cloves garlic, sliced
¼ cup white wine
¼ cup water
Rub olive oil on the pork and on the sage and stick the sage to the pork then season the pork with salt and pepper.
When the pork medallions are lightly browned on both sides remove from pan and set aside while making sauce in the same pan. Drain off any excess oil. Add to the hot pan the garlic, wine, and water. Stir to remove any bits there were stuck to the bottom of the pan and add the caper and any left over sage leaves. Let the liquid reduce to about half and then stir in 1 T. butter. Place the pork back in the sauce in the pan to be sure that they are hot and covered with sauce and the remove to serving platter.
Served with Creamed Spinach and stovetop roasted potato wedges.