Pork Medallions in a Brown Butter & Sage Sauce

Serves	4
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Allergy	Milk, Wheat
Meal type	Lunch, Main Dish
Misc	Child Friendly, Serve Hot
Occasion	Casual Party, Easter, Formal Party, Valentines day
Region	British
By author	Karen Burns-Booth

Pork Medallions in a Brown Butter & Sage Sauce - An easy, healthy and tasty family supper dish for midweek that is on the table in under half an hour.

Ingredients

4 x Pork Medallions (about 100g to 125g each in weight)
1 tablespoon plain flour (plus a little extra for the sauce)
salt and freshly ground black pepper
40g butter
2 cloves garlic (peeled and minced)
8 fresh sage leaves
300ml milk (whole milk is best,but skimmed or semi-skimmed can be used)

Note

Pork Medallions in a Brown Butter & Sage Sauce - An easy, healthy and tasty family supper dish for midweek that is on the table in under half an hour.

Directions

Step 1	Add the salt and pepper to the flour, about 1/4 teaspoon of each and mix well. Coat the pork medallions with the flour, making sure they are coated on both sides. Set any remaining flour to one side for later when thickening the sauce.
Step 2	Melt the butter in a large skillet/frying pan until bubbling, I find that cast iron is best for heat retention. Add the pork medallions and fry over a medium heat for about 4 to 5 minutes in each side until golden brown. Remove the pork medallions when they are cooked and keep covered in a warm place.
Step 3	Add the garlic to the browned butter and cook for about 2 to 3 minutes; add the sage leaves and cook until crisp - remove the leaves and keep them warm with the pork medallions.
Step 4	Add any remaining flour and gradually pour in the milk, whisking all the time until you have a sauce that is the consistency of double cream. (Add more milk if the sauce is too thick, or more flour id it is too thin)
Step 5	Place the pork medallions back in the sauce and reheat for about 2 to 3 minutes before adding the crispy sage leaves and serving straight form the pan.
Step 6	Serve with steamed or mashed potatoes and fresh green beans.