My F&W
quick save (...)

Pork Medallions with Crushed Nut and Sage Sauce

  • FAST

Pork is one of the most popular meats of the Basque country. (Lamb is another.) Walnuts are a local product, and cooks on the Spanish side of the border often make nut sauces like this one.

Plus: More Pork Recipes and Tips

  1. 1/3 cup walnuts
  2. 1/3 cup whole almonds
  3. 1 small garlic clove
  4. 1/2 teaspoon coriander seeds
  5. 1/4 cup plus 2 tablespoons olive oil
  6. 2 pork tenderloins (about 3/4 pound each), well trimmed
  7. Kosher salt and freshly ground pepper
  8. 1/2 cup dry white wine
  9. 1 tablespoon finely chopped shallot
  10. 8 sage leaves
  11. 1/2 cup veal or chicken stock or canned low-sodium broth
  1. Preheat the oven to 300°. In a food processor, combine the walnuts, almonds, garlic and coriander seeds and add 1/4 cup of the olive oil. Pulse just until the mixture resembles a coarse pesto.
  2. Cut the tenderloins into 3/4-inch-thick medallions and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add half the pork medallions and sauté over moderately high heat until well browned and just cooked through, 2 to 3 minutes per side. Transfer to a large plate and keep warm in the oven. Repeat with the remaining pork medallions.
  3. Add the wine and shallot to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom of the pan. Add the sage leaves and boil until the wine is reduced by half, about 3 minutes.
  4. Add the veal stock and the crushed nut mixture to the pan and stir until warmed through. Season with salt and pepper. Transfer the pork to large plates, drizzle with the nut sauce and serve.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.