6 Tbsp flour
¼ tsp salt
¼ tsp pepper
1 tsp dried sage
1 tsp dried rosemary
1 16-oz pork tenderloin
3 cloves garlic, minced
½ cup Tassel Ridge Iowa White Blossom
1 cup chicken broth
2 Tbsp water
1 Tbsp cornstarch
Toss flour, salt, pepper, sage, and rosemary in a shallow dish. Set aside.
Trim fat from tenderloin. Slice into ¼ inch medallions. Dredge in seasoned flour, coating evenly
Heat olive oil in a large skillet to medium-high heat. Add pork to skillet and cook 3 minutes (pork should have a golden crust). Turn and cook 2 to 3 minutes. (If pork needs to be done in two batches, put medallions on a plate to keep warm.)
Remove pork from skillet. Add garlic and sauté for 1 minute. Add wine and cook for two minutes, until wine is almost evaporated. Add broth and bring to a boil for 2 minutes.
Combine water and cornstarch in small bowl and whisk briskly into boiling broth. Cook until sauce thickens, 1 to 2 minutes. Season with salt and pepper to taste. Arrange medallions on serving plates. Top with sauce.
Serves 4 to 5.
Wine Recommendation – Tassel Ridge White Blossom