sage pork tenderloin medallions with white wine jus
these pork tenderloin medallions are an elegant dish that is easy and healthy . recipe courtesy of michelle dudash.
whole wheat flour, dried sage, salt, pepper, garlic powder, olive oil, pork tenderloin, chicken broth, dry white wine, butter
- 2.0 tablespoon whole wheat flour
 - 0.5 teaspoon dried sage
 - 0.2 teaspoon salt
 - 0.2 teaspoon pepper
 - 0.2 teaspoon garlic powder
 - 4.0 teaspoon olive oil
 - 1.0 pork tenderloin
 - 0.5 cup chicken broth
 - 0.5 cup dry white wine
 - 2.0 teaspoon butter

- stir together flour, sage, salt, pepper and garlic powder in a shallow dish or plate, and preheat a large skillet over medium heat.
 - slice pork crosswise into 3/4 inch thick medallions and arrange flat on a cutting board.
 - pound with a mallet to 1/2 inch thickness and coat pork in flour on all sides.
 - add 2 teaspoons oil to the pan.
 - once the oil shimmers, place the pork in a single layer.
 - you may need to divide the pork into two batches to avoid overcrowding the pan.
 - brown on one side for 2 to 3 minutes and turn to brown the other side.
 - remove pork onto a plate and scrape the brown bits up from the bottom of pan with a wooden spoon, putting them into the measured broth or wine.
 - add the remaining 2 teaspoons oil to pan and repeat the cooking procedure.
 - add the pork to the plate.
 - remove pan from heat, add wine, place back on heat, and simmer for 4 minutes or until wine reduces down to a couple of tablespoons.
 - add broth and simmer 3 minutes or until reduced by half.
 - remove from heat, swirl in butter, and add pork back to the pan to coat.
 - arrange pork on plates and spoon sauce on top.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 tablespoon whole wheat flour
- 0.5 teaspoon dried sage
- 0.2 teaspoon salt
- 0.2 teaspoon pepper
- 0.2 teaspoon garlic powder
- 4.0 teaspoon olive oil
- 1.0 pork tenderloin
- 0.5 cup chicken broth
- 0.5 cup dry white wine
- 2.0 teaspoon butter

 ### Assistant: The ingredients you'll need are:
- 2.0 tablespoon whole wheat flour
- 0.5 teaspoon dried sage
- 0.2 teaspoon salt
- 0.2 teaspoon pepper
- 0.2 teaspoon garlic powder
- 4.0 teaspoon olive oil
- 1.0 pork tenderloin
- 0.5 cup chicken broth
- 0.5 cup dry white wine
- 2.0 teaspoon butter


You can follows these steps to make the recipe:
- stir together flour, sage, salt, pepper and garlic powder in a shallow dish or plate, and preheat a large skillet over medium heat.
- slice pork crosswise into 3/4 inch thick medallions and arrange flat on a cutting board.
- pound with a mallet to 1/2 inch thickness and coat pork in flour on all sides.
- add 2 teaspoons oil to the pan.
- once the oil shimmers, place the pork in a single layer.
- you may need to divide the pork into two batches to avoid overcrowding the pan.
- brown on one side for 2 to 3 minutes and turn to brown the other side.
- remove pork onto a plate and scrape the brown bits up from the bottom of pan with a wooden spoon, putting them into the measured broth or wine.
- add the remaining 2 teaspoons oil to pan and repeat the cooking procedure.
- add the pork to the plate.
- remove pan from heat, add wine, place back on heat, and simmer for 4 minutes or until wine reduces down to a couple of tablespoons.
- add broth and simmer 3 minutes or until reduced by half.
- remove from heat, swirl in butter, and add pork back to the pan to coat.
- arrange pork on plates and spoon sauce on top.
- .

