Pork medallions with sage butter


  • 12 pork medallions
  • 50 grams
  • salt
  • pepper
  • 20 large sage leaves
  • 12 slices of bacon
  • 20 grams mixture of butter and vegetable oil
  • 2 cloves of garlic
  • 100 grams butter
  • 100 milliliters chicken broth

Preparation method (receipt)

Season the pork fillet with salt and pepper, wrap each medallion in a sage leaf with 1 slice of bacon. Heat the oil mixture and fry quickly the medallions, place them into a baking form and bake at 175 degrees Celsius for 12 minutes. Cut the remaining sage into halves, cut garlic into thine slices, sauté in the 20 grams of butter, pour the broth and bring to a boil. Place on the medallions the remaining cold butter and serve with sage and garlic.

pork salt pepper sage bacon butter vegetable oil garlic chicken broth