My Market Year(s)

Instructions

1. Cut the pork tenderloin into 1″ thick medallions. Sprinkle with salt and pepper on both sides. Press two or three small sage leaves into the flesh on each side in a palm-frond pattern. If you have large sage leaves, lay one on each side and tuck up the edges. You might need to use a small knife to tuck the stem end of the leaf into the meat.
2. Sprinkle both sides of the medallions with a little olive oil and pat to coat well. Putting the oil on the meat rather than in the pan keeps the oil from burning.
3. Heat a 12″ stainless steel saute pan over medium high heat for a couple of minutes. Lay the medallions in the pan but do not overcrowd the pan. Let them cook over medium high heat for 3 minutes.
4. Carefully turn the medallions with tongs. Try to not disturb the sage leaves. Let cook 3 more minutes.
5. Stand the medallions on edge and sear any raw spots that remains for 1 to 2 minutes. Watch the “sucs” that are cooked onto the pan. Do not let them burn. Flip the medallions so the pretty side is up.
6. Remove the pan from the flame (to prevent flair-ups) and add the marsala. Return the pan to the heat and reduce the marsala over medium high heat for a minute or two or until slightly thickened. Scrape up the cooked on bits (sucs) as you reduce the marsala down.
7. Plate the medallions and drizzle with the pan sauce.