Sunday, September 9, 2007

Pork Medallions with Sage and Capers


4 to 6 pork medallions about 1/3 of an inch thick
20 – 30 Sage leaves
Course Salt and pepper
Olive Oil
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.

Heat frying pan (I use cast iron) to hot and add a little vegetable oil to the pan, when oil is hot and dancing in the pan add the pork. Be sure not to crowd the pan or the temperature will drop too much so you may have to cook pork in batches.

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.




6 comments:

Dolores said...

I'm not a big pork eater but you may have pushed me out of my comfort zone... those are gorgeous!

Shayne said...

thank you and they tasted wonderful. You could do it with chicken too.

winedeb said...

Shayne it looks great! What a wonderful easy weeknight dinner! I am always looking for a new way to cook pork. And...I have sage growing in a pot on my deck that is always beckening for me to use it!

Truffle said...

What a beautiful dish. I've recently regained my love of pork and can't wait to try this. I love it paired with sage. Just gorgeous.

katiez said...

I love pork and sage! I'm have a terrible time with my sage plants this summer...must be too wet. They keep dieing, I keep re-planting. I hope I get enough for the winter.
Great recipe!

Shayne said...

Katie - I was going to use chicken but I had more pork so I used that. i got the idea on how to stick it to the pork from your recipe. Thank you