| 1 cup all-purpose unbleached flour |
| Salt and freshly ground black pepper |
| 2 pounds center-cut boneless pork loin, cut into 1/2 inch thick slices, all fat removed |
| 3 tablespoon sunsalted butter |
| 1 tablespoon oil
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| 1 garlic clove, finely chopped |
| A few fresh sage leaves, or just a pinch of dried sage |
| 3/4 cup dry white wine |
| 1/3 cup good-quality white wine vinegar |
| 1/4 cup sugar
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Flour the pork slices slightly and season with salt and pepper. Heat the butter and oil in a large skillet. When the butter foams, add the pork and sauté over medium heat until golden on both sides (about 3 to 4 minutes). Transfer the meat to a platter.
Add the garlic and sage to the skillet and stir for about 1 minute. Do not let the garlic turn brown. Stir in the wine, vinegar, and sugar. Cook over medium heat until the sauce is reduced by half. Return the pork to the skillet and cook, uncovered, for 4 to 5 minutes longer, turning and basting the meat. Transfer the meat to a warm serving platter. Reduce the sauce by cooking it over high heat until it has a thick, syrupy consistency. Taste and adjust the seasoning. Spoon over the pork and serve immediately.
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