Pork Medallions With Balsamic Vinegar Recipe

Ingredients

Directions

1. Cut the pok tenderloin into 8 1 1/14 inch medallios.
2. Pound them lightly to flatten.
3. On a plate combine the flour, salt and pepper.
4. Dredge the medallions in the flour and shake off the excess.
5. In a large skillet, melt the butter in the oil over moderately high heat.
6. Add the medallions in 2 batches and cook until nicely browned and medium-rare, 2 to 3 minutes per side.
7. Transfer to a plate, cover with foil and keep warm.
8. Drain the fat from the pan.
9. Add the vinegar and boil, scraping the bottom of the pan, until the mixture is thickened and reduced by half.
10. Add the chicken stock and and juices that have accumulated on the plate from the pok and boil until reduced to a dark shiny sauce, about 1 minute.
11. Add the sage and season to taste with salt and pepper.
12. Arrange the medallions on a platter and spoon the sauce on top.