Weekday pan-fried pork with sage and onions
1
- Prep Time5 mins
- Total Time5 mins
- Makes4 to 6 servings
Roberto Caruso
Ingredients
1 small red onion
2 375-g pork tenderloin, or 6 boneless pork chops, about 1/2-in. thick
1/4 cup all-purpose flour
2 tbsp dried sage leaves, crumbled
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tsp butter
2 tsp olive oil
1 cup apple juice, or dry white wine
1 tsp balsamic vinegar
Instructions
Finely chop onion, then set aside in a small bowl. Diagonally slice each pork tenderloin into 1/2-inch (1-cm) pieces. Using the flat side of a large knife, gently flatten each piece to form a medallion. If using pork chops, trim off fat, then slice into 2 pieces. In a large bowl, stir flour with sage, salt and pepper. Coat pork evenly, one piece at a time, in flour mixture.
Heat 1 teaspoon (5 mL) each butter and oil in a large frying pan set over medium heat. When hot, add about half of pork. Do not crowd. Cook until lightly browned, from 3 to 4 minutes per side. Remove to a large plate and cover with foil. Add remaining teaspoon (5 mL) each butter and oil to pan and repeat with remaining pork slices. Transfer to plate and cover to keep warm.
Add onion to pan. Cook, stirring occasionally, until slightly wilted, from 1 to 2 minutes. Pour in juice and vinegar. Using a wooden spoon, scrape up any brown bits from bottom of pan. Bring mixture to a boil. Boil, uncovered, about 2 minutes. Return pork to pan and simmer, uncovered and turning meat halfway through, until sauce has thickened, from 2 to 3 more minutes.
Nutrition (per serving)
Calories 224, Protein 28.3g, Carbohydrates 13.5g, Fat 5.9g, Fibre 1g, Sodium 243mg.
Nothing tastes better than sage-scented pork heaped with sweet red onion. Cooking a whole roast is too time-consuming for busy weeknights, so try slicing up a tenderloin instead -- the results are just as delicious.