I‘m trying to lose some weight using the 30 Day Shred, however it’s apparent that my diet needs to improve, too—a win-win prospect for both me and my family. Lean meat like pork provide the protein we need with less fat. I’m participating in the National Pork Board’s “Good and Good for You Challenge” during the four-week period of January 26-February 22 and I’ll let you know about weekly pork specials at Publix and recipes that you and I can try.
Check out this quote from pork, knife, and spoon:
Consumption of extra-lean protein like the flavorful pork tenderloin has been linked to a greater feeling of fullness, retention of muscle mass and a reduced urge to eat.
That’s exactly what I need!
This week’s special is pork tenderloin and last night I made Sage Pork Tenderloin Medallions with White Wine Jus. I’m a directions-follower and panicked when I realized that I didn’t have the dry white wine, only a sweet red and a sweet white. One of my best friends assured me that you should “cook with wine you’d drink,” so I used the sweet red. Here’s a picture in the middle of the cooking process. It wasn’t until everything was devoured that I realized I’d missed capturing the finished product.
Sage Pork Tenderloin Medallions with White Wine Jus
- 2 tablespoons whole-wheat flour
- 1/2 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 4 teaspoons olive oil, divided
- 1 pork tenderloin, (about 1 1/4 pounds), trimmed if needed
- 1/2 cup chicken broth, reduced sodium or organic
- 1/2 cup dry white wine, such as Chardonnay*
- 2 teaspoons spreadable butter with canola oil, or substitute butter
Stir together flour, sage, salt, pepper and garlic powder in a shallow dish or plate, and preheat a large skillet over medium heat. Slice pork crosswise into 3/4-inch thick medallions and arrange flat on a cutting board. Pound with a mallet to 1/2-inch thickness and coat pork in flour on all sides.
Add 2 teaspoons oil to the pan. Once the oil shimmers, place the pork in a single layer. You may need to divide the pork into two batches to avoid overcrowding the pan. Brown on one side for 2 to 3 minutes and turn to brown the other side. Remove pork onto a plate and scrape the brown bits up from the bottom of pan with a wooden spoon, putting them into the measured broth or wine. Add the remaining 2 teaspoons oil to pan and repeat the cooking procedure. Add the pork to the plate.
Remove pan from heat, add wine, place back on heat, and simmer for 4 minutes or until wine reduces down to a couple of tablespoons. Add broth and simmer 3 minutes or until reduced by half.
Remove from heat, swirl in butter, and add pork back to the pan to coat. Arrange pork on plates and spoon sauce on top.Makes 4 servings
*or substitute with 1/2 cup apple juice + 1 teaspoon white wine vinegar
On the right is a picture of it from the Pork Be Inspired website, because apparently they have the patience to photograph the food before someone eats it.
I’ve also had a request for Roast Pork Tenderloin with Asian Dry Rub and I’d like to try the Apple-Pecan Tenderloin Medallions. I tend to get in a rut in the kitchen, so I’m thankful for the fresh inspiration.
Do you cook with pork? Are you trying to eat healthier this year?
{I am being compensated for writing this post series and received coupons and a gift card for Publix. All shopping, cooking, eating, and opinions were done or made by me.}
