Pork Medallions In Sage Cream Sauce

• 1 1/2 lb Pork tenderloin
• 4 tbsp Extra virgin olive oil
• 1/4 cup Onion diced
• 1/4 cup Pancetta diced
• 2 tbsp Fresh Sage chopped
• 2 tbsp Sun dried tomatoes diced
• 2 tbsp Parsley chopped
• 1/2 cup Chicken stock
• 1/2 cup Heavy cream
• 1 Salt & pepper

1. Cut pork into 1/2 inch medallions and season with salt & pepper on both sides
2. Add 4 tablespoons of olive oil to a large saute pan and put over medium high heat.
3. When oil is hot add pork medallions.
4. Don't over crowd the pan.
5. Saute in batches
6. When nicely browned flip and brown on the other side
7. Continue working in batches until all the pork is browned.
8. When you're finished browning the pork place on a plate and set aside
9. Add pancetta and onion to the pan and cook for 3 minutes.
10. Then add the sun dried tomatoes.
11. Add chicken stock and scrape all the browned bits in the pan.
12. Add sage and parsley
13. Add heavy cream stir to combine
14. Return pork medallions to the pan and bring to a simmer.
15. Cover and cook until pork is cook through.
16. About 15 minutes.
17. Plate and serve.

tenderloin, olive oil, onion, tomatoes, parsley, chicken stock, heavy cream, salt

Taken from cookpad.com/us/recipes/343499-pork-medallions-in-sage-cream-sauce (may not work)