I pretty much always do them the same way and just make different pan sauces. Sprinkle with salt and pepper (and either sage or rosemary, depending) and sear on high heat on each side in a hot pan with some oil in it. Once seared, turn the temp down and cover. Cook for about 5 minutes, depending on how thick they are. Set medallions aside, covered with foil to rest.
Sauce 1 - Add some chopped garlic to the oil in the pan an stir for just a minute, then deglaze pan with white wine. Reduce wine and add a couple of pinches of ground sage and cook for another minute. Turn the heat off and add a few pats of butter. Stir to combine and serve over pork.
Sauce 2 - again with the garlic, only this time add some rosemary and deglaze with red wine. Reduce, then stir in a blob of honey and a blob of dijon mustard and some balsamic vinegar if you like. Yum. Yum. Yum.
at 11:13 PM on Apr. 29, 2010