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Maiale al Latte | Tender Pork Medallions in Sage and Milk Sauce
(0)
25 min
Quick
Gurkerl Küche
Zarte Schweinsmedaillons in samtiger Salbei-Milchsauce: Der italienische Klassiker Maiale al Latte gelingt in nur 25 Minuten saftig und herrlich aromatisch.
Ingredients
Preparation method
Pat the pork tenderloin dry, cut it into medallions about 2 cm thick, and gently press them flat with the heel of your hand. Preheat the oven to 80 °C top/bottom heat to keep the meat perfectly warm later.
Season the medallions on both sides with fine salt and freshly ground black pepper. Then lightly dredge them in smooth wheat flour and gently tap off any excess flour. Lightly crush the garlic and wash the fresh sage leaves.
Heat the butter and olive oil in a wide frying pan. Add the sage leaves and crushed garlic cloves and sauté briefly until wonderfully fragrant. Add the floured pork medallions and sear over high heat for about 1.5 to 2 minutes on each side until they have a delicate golden-brown crust.
Chef's tip
Use high-quality whole milk with at least 3.5% fat content – the fat ensures the sauce binds perfectly without needing whipping cream. A splash of lemon juice just before serving adds a fresh touch to the dish.
70 min
Under an hour
