Porc aux Pruneaux

Method

1. Slice the pork into even medallions and season generously with sage on both sides.
2. Melt the butter in a heavy skillet over medium-high heat until it begins to foam, then sear the pork medallions for 3 to 4 minutes per side until golden brown, then remove and set aside.
3. Add the finely chopped onion to the same skillet and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
4. Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom, and let it reduce for 2 to 3 minutes.
5. Reduce the heat to low, pour in the heavy cream, and stir to combine with the pan juices, simmering gently for 5 minutes until the sauce thickens slightly.
6. Return the pork medallions to the skillet and simmer everything together over low heat for a final 8 to 10 minutes until the pork is cooked through and fully coated in the creamy sauce.
7. Serve immediately, spooning the sage-cream sauce generously over the pork.