Garlic Sage Pork Tenderloin Recipe

Ingredients

2 pounds Pork Tenderloin, sliced into 1" thick medallions

8 cloves Garlic, chopped fresh

3 tablespoons Sage, chopped fresh

3 tablespoons Rosemary, chopped fresh

3 tablespoons Thyme, chopped fresh

2 teaspoons Ground black pepper

2 teaspoons Kosher salt

3 tablespoons Olive or vegetable oil

2 tablespoons Butter

2/3 cup Red or white wine

Combine garlic, sage, rosemary, thyme and dry seasonings in a bowl and mix well

Press seasoning mix into both sides of pork medallions

Cover and let sit for an hour or more

Heat oil and butter in a heavy skillet

Brown medallions on medium-high heat, 3-4 minutes per side

Add wine to skillet and bring to a boil

Reduce heat, cover and simmer for 15-20 minutes or to desired doneness

Serve medallions with skillet juices spooned over them