Scaloppine al Vino Rosso | Pork Medallions in Red Wine Sauce

Pat the pork tenderloin dry, remove any silver skin and sinew, and cut into medallions approx. 2.5 to 3 cm thick. Lightly press the medallions flat with the palms of your hands, season on both sides with salt and freshly ground pepper, and then lightly dredge in all-purpose wheat flour. Carefully tap off any excess flour.

In a wide frying pan, heat the olive oil together with 15 g of unsalted butter over medium to high heat. Add the lightly crushed garlic cloves and the rosemary sprig to infuse the cooking fat. Place the floured pork medallions into the pan and sear on each side for about 2 minutes until golden brown. The meat should remain juicy and tender pink inside. Remove from the pan and let rest in a warm place on a plate. Remove and discard the garlic and rosemary sprig.

Deglaze the cooking residue in the hot pan with the dry red wine, using a wooden spoon to loosen the browned bits from the bottom of the pan. Let the red wine reduce by about half. Then pour in the beef broth and let the sauce simmer gently for another 2 to 3 minutes until it slightly thickens.