Sage Butter Pork Medallions

Prepare the Ingredients

Stem and mince sage.

Peel and halve shallot. Slice thinly.

Pat pork medallions dry and season both sides with garlic salt and a pinch of pepper. If you have a whole tenderloin, pat dry and, on a separate cutting board, slice into 2 oz. medallions.

Cook the Green Beans

Trim green beans, if necessary.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add shallots to hot pan and stir occasionally until tender, 1-2 minutes.

Add green beans and 2 Tbsp. water. Cover and cook undisturbed until green beans are tender, 7-9 minutes, stirring once halfway through.

If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.

Uncover and stir in onion jam, 2/4 tsp. salt, and a pinch of pepper. Remove from burner. Cover and set aside.

While green beans cook, continue recipe.

Cook the Pork

Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook until lightly browned, 3-5 minutes.

Flip and move medallions to outer edge of pan. Cook until pork reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

Remove from burner. Transfer pork medallions to a plate. Rest, 3 minutes.

While pork cooks, continue recipe.

Make Sauce and Finish Dish

In a microwave-safe bowl, combine 1/2 tsp. sage and demi-glace. Stir to combine. Microwave uncovered until heated through, 10-20 seconds.

Carefully remove from microwave. Add butter and stir until melted and combined.

Plate dish, topping pork with sauce and garnishing green beans with pecans. Bon appétit!