Sage Pork Medallions - Carolina Country

Sage Pork Medallions With Cherry-Madeira Pan Sauce

5.0/5 rating (2 votes)
Sage Pork Medallions

This recipe might sound “fancy,” but it really is very quick to make. Gluten-free options are available for the broth and the Worcestershire sauce (always read labels carefully to confirm).


  • 1 pound pork loin, trimmed (or pork tenderloin, if preferred)
  • Salt and pepper
  • 1 tablespoon ground sage
  • 3 tablespoons oil, divided
  • 1 large red onion, cut into slivers
  • 1 cup dried cherries
  • ½ cup Madeira wine
  • ¼ cup balsamic vinegar
  • 1 cup chicken or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon butter
  • Fresh sage for garnish (optional)


  1. Slice pork into ¼-inch thick pieces. Pound between 2 pieces of heavy plastic wrap to flatten. Dust both sides of cutlets with salt, pepper and sage.

  2. Heat 2 tablespoons oil in heavy skillet over medium high heat. Quickly sear pork pieces on both sides until lightly browned, about 2 minutes per side. Set aside.

  3. Add remaining oil and sauté onions and cherries until tender. Deglaze pan with the wine, scraping up the browned bits. As wine reduces a bit, add vinegar, broth, Worcestershire and butter. Continue low boil until sauce reduces a little more. Taste and add salt if needed.

  4. Note: If a thicker gravy is preferred, remove ½ cup of sauce and whisk in 1 tablespoon of cornstarch to make a slurry. Whisk slurry into pan sauce and heat until thickened.

  5. Place cutlets into pan sauce. Garnish with sage and serve immediately.

So what is the difference between pork loin and tenderloin? Learn how to choose the best meat for your recipes in our story Pork Loin...or Tenderloin?

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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