Two nuts walked into a dish. Seeing half a cup of white wine, one said, “Let’s get into this sauce!” The other turned and said, “Do you think that’s sage?”
But no matter how you smash it, this is one nutritious dish. The ultimate health nuts, walnuts and almonds, provide a wealth of benefits for heart health and brain function. The fresh sage is also a panacea, revered throughout history for its myriad medicinal uses. The silvery lance-shaped leaves offer anti-oxidant and anti-inflammatory properties, and are even reputed to increase memory function.
If this is starting to sound more like a prescription than an entrée, let me assure you that this dish packs a flavor punch. Line up lean, juicy pork tenderloin with the richness of nuts and the warm, comforting flavor of sage and you’ve got an impressive autumnal offering for elegant entertaining. It’s even quick enough for a week-night treat—no joke. So, go nuts!
Pork Medallions with Nut Pesto
1/3 cup walnuts
1/3 cup almonds
1 small clove garlic
1/4 teaspoon coriander seeds
1/4 cup plus 2 tablespoons extra virgin olive oil
1 pork tenderloin, sliced into ½ inch medallions
salt and freshly ground pepper
1/2 cup dry white wine
1 tablespoon chopped shallot or white onion
8 sage leaves, plus more for garnish
1/2 cup stock or low-sodium broth
In a food processor, pulse together the walnuts, almonds, garlic and coriander. Slowly drizzle in ¼ cup olive oil through the feed tube and process until smooth. Alternatively, finely chop the nuts, garlic and coriander, then grind into a paste with a mortar and pestle, adding the olive oil a little at a time as needed. Set aside.
Season the pork medallions with salt and pepper. Heat 2 tablespoons oil in a skillet and sear the pork medallions over high heat, 1-2 minutes per side. Remove pork from the pan and cover loosely with foil.
Add the wine to the skillet, scraping up any browned bits from the bottom. Add the shallot and cook until translucent. Add the sage leaves and cook half a minute more. Pour in stock and add reserved nut paste, stirring to incorporate. When heated through and bubbling, turn off the heat and serve with the pork. Thin the pesto with additional stock if necessary. Garnish with fresh sage.
Editor’s Note: Angela Denstad Stigeler writes a food column each week for the Caledonia Argus. She, her husband and their two young children live in Caledonia.
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