Pork medallions saut

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5 min


4 servings

* PLUS Cooking time: 15 minutes


  • 1 large onion
  • 375-g pork tenderloin
  • 2 tbsp all-purpose flour
  • 1 tsp dried sage leaves
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp ground cumin , optional
  • 1 tsp vegetable oil
  • 2 tsp butter
  • 3 large ripe peaches , nectarines, or 2 medium mangoes
  • 1/4 cup port or Marsala , or 1/2 cup dry white wine or apple juice
  • 1/2 cup water
  • 3 green onions , thinly sliced


  • Finely chop onion, then set aside in a small bowl. Slice pork diagonally into 1/2-inch- (1-cm-) thick medallions. Place flour in a medium-size bowl. Crumble in sage. Using a fork, stir in curry, salt and cumin, if using. Add pork slices, 2 at a time, to flour. Turn over until well coated. Save any remaining flour. Heat oil and butter in a large frying pan set over medium heat. Add pork and cook until lightly browned, 3 to 4 min. per side. Meanwhile, slice unpeeled peaches in half and remove pits. Slice each half into 4 wedges. If using mangoes, peel, then slice fruit from pits in thick strips. Slice strips into 1/2-inch- (1-cm-) thick pieces. Transfer meat to a large plate. Cover with foil to keep warm. Stir onion into pan. Sprinkle remaining flour over onion. Stir constantly, about 2 min. Pour in 1/4 cup (50 mL) port or Marsala or 1/2 cup (125 mL) wine or apple juice and water. Using a wooden spoon, scrape up brown bits from bottom of pan. Add fruit. Bring to a boil. Cover and simmer, stirring often, until fruit is as tender as you like, 3 to 4 min. Return pork to pan and stir often until meat is hot, about 2 min. Sprinkle green onions overtop. Serve over rice, couscous or pasta. Great with snow peas and a leafy green salad.

Nutrition (per serving)

  • Calories
  • 216,
  • Protein
  • 22.1 g,
  • Carbohydrates
  • 17.1 g,
  • Fat
  • 5.5 g,
  • Fibre
  • 2 g,
  • Sodium
  • 354 mg.