Pork Tenderloin Medallions with Apple and Leeks

Tonight's dinner started with half a pork tenderloin. Add to that some prepped leeks from last week's dinner, and a delicious plan began to form.

I sliced the tenderloin into roughly 3/4-inch medallions. A simple seasoning of salt and pepper was followed by a light dredging in a mix of flour, cornstarch, salt, pepper, sage, rosemary, and thyme. 

Next, the magic happened in the saute pan. A knob of butter and a splash of olive oil heated up. The pork medallions went in once the butter started to foam, browning on both sides. 

Then, in went the leeks and a few crisp apple slices. With the pork reaching an internal temperature of 145˚F, I transferred the medallions to a baking dish, leaving the flavorful pan drippings behind.

A splash of white wine, about 1/3 cup, joined the pan, along with another knob of butter. As the alcohol cooked off, the sauce thickened and intensified, creating a rich, savory base. Finally, the pork medallions returned to the pan, mingling with the sauce, absorbing all that deliciousness. A simple dish born from a bit of freezer and refridgeator foraging.