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Saucy Pork Medallions

Guest Author - Lisa Babick

minutes on each side or just until barely pink in the center. Remove the pork to a serving platter.
3. Wipe out the skillet. Add the wine and shallots and bring to a boil over high heat. Boil until the wine is reduced to about 2 tablespoons.
4. Add the chicken broth, bring to a boil and boil for 2 to 3 minutes or until reduced to about 1/2 cup.
5. Remove the skillet from the heat. Add the sage and butter. Swirl the skillet slightly until the butter has melted and blended with the sauce. Pour the sauce over the pork and serve.

Makes 4 servings

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Content copyright © 2014 by Lisa Babick. All rights reserved.
This content was written by Lisa Babick. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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