Garlic Sage Pork Tenderloin

• 2 pounds Pork Tenderloin, sliced into 1" thick medallions
• 8 cloves Garlic, chopped fresh
• 3 tablespoons Sage, chopped fresh
• 3 tablespoons Rosemary, chopped fresh
• 3 tablespoons Thyme, chopped fresh
• 2 teaspoons Ground black pepper
• 2 teaspoons Kosher salt
• 3 tablespoons Olive or vegetable oil
• 2 tablespoons Butter
• 2/3 cup Red or white wine

1. Combine garlic, sage, rosemary, thyme and dry seasonings in a bowl and mix well
2. Press seasoning mix into both sides of pork medallions
3. Cover and let sit for an hour or more
4. Heat oil and butter in a heavy skillet
5. Brown medallions on medium-high heat, 3-4 minutes per side
6. Add wine to skillet and bring to a boil
7. Reduce heat, cover and simmer for 15-20 minutes or to desired doneness
8. Serve medallions with skillet juices spooned over them

tenderloin, garlic, fresh, rosemary, thyme, ground black pepper, kosher salt, olive or vegetable oil, butter, red

Taken from www.epicurious.com/recipes/member/views/garlic-sage-pork-tenderloin-58d188c966f1f54c086d9b80 (may not work)