Pork Medallions with Madeira and Sage

Ingredients

• 2 pork tenderloins (1 1/2 to 2 pound stotal), cut crosswise into 1 1/2-inch piece s
• Salt and pepper
• 3 tablespoon svegetable oil
• 8 ounce swhite mushrooms , quart ered
• 1 minced shallot
• 1 clove minced garlic
• 1/4 teaspoon red pepper flakes
• 3/4 cup Madeira wine (see note)
• 3 tablespoon sunsalted butter
• 1 tablespoon finely chopped fresh sage

Instructions

1. Pat pork dry with paper towels and season with salt and pepper.
2. Heat 2 tablespoons oil in large skillet over medium high heat until just smoking.
3. Cook pork until well browned, about 4 minutes per side.
4. Transfer to platter and tent with foil.
5. Heat remaining oil in empty skillet over medium high heat until shimmering. Cook mushrooms and shallot until browned, about 5 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds.
6. Off heat, add Madeira and any accumulated pork juices to skillet. Return to heat and cook until slightly thickened, about 5 minutes. Off heat, whisk in butter and sage. Season with salt and pepper. Pour sauce over pork. Serve.