Joaquin Consuelos’ Pork Tenderloin
6 Thinly sliced pork tenderloin
6 oz butter
2 tablespoons olive oil
2 tablespoons of fresh sage chopped
2 tablespoons of fresh rosemary chopped
SALT AND PEPPER
Pound the pork with a meat mallet until thin.
In a preheated sauté pan, add olive oil and 4 oz. of butter, chopped sage, and rosemary.
Place pork in the heated sauté and when browned flip over and continue to cook until done.
Take pork out of pan and add 2 oz. of butter to make a sauce and pour over the pork.