Pork Medallions With Wine And Sage

• 1/2 lb pork tenderloin, cut into medallions approx 1 . 5-inch each
• 2 tablespoons olive oil
• 1/4 cup dry white wine
• 1/2 cup consomme
• 2 tablespoons butter
• 5 sage leaves, minced
• kosher salt & freshly ground black pepper

1. Season medallions with salt and pepper.
2. Heat olive oil in frying pan and sear medallions on both sides on high heat.
3. Remove medallions and set aside.
4. Deglaze the pan with the wine, then lower the heat and scrape the bits off the bottom of the pan stirring for 5 minutes.
5. Add the consomme and sage, stir well, and add the medallions back into the sauce.
6. Simmer until the pork is done to your liking. I like my medallions just after it has been cooked past med-rare, when it is still a little pink and tender. Using the touch test, it's done when it "gives a very little" when touched on top, in the middle. If it does NOT give, it is definitely done, perhaps a little over done.
7. So, when your pork is done, whisk in the butter and serve the pork with a bit of sauce on top.

pork tenderloin, olive oil, white wine, consomme, butter, sage, kosher salt

Taken from www.food.com/recipe/pork-medallions-with-wine-and-sage-318026 (may not work)