I'm not a big pork fan but this dish is delicious. The pork is tender and tasty. Plus this is a quick meal you can make in less than 30 minutes. Try this meal with buttery roasted potatoes and a tomato and mozzarella salad.

Ingredients

1/4 cup all-purpose flour
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound pork tenderloin, sliced diagonally into 8 medallions
2 tablespoons olive oil
2/3 cup dry white wine
2 large shallots, sliced thin
1 cup chicken broth
3 tablespoons chopped fresh sage
1 tablespoon butter

Instructions

1. Mix the flour, cheese, salt and pepper in a shallow dish or on a sheet of waxed paper. Add the pork to the flour mixture, tossing to coat.
2. In a large nonstick skillet, heat the oil over medium heat. Add the pork and cook for about 3 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

Here are some other recipes you might enjoy:

Cheese-O-Rific Macaroni
Sirloin Tips in Garlic Butter
Louisiana Praline Cake

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