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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