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.