Instructions: Mix the flour, sage, cumin seed, coriander, pepper, and red chile powder in a plastic bag.

Add the medallions to the bag one at a time and shake until the pork is coated with the flour mixture.

Heat the oil in a large, nonstick frying pan and saute the medallions over low heat, turning occasionally, for 15 minutes or until done. Remove the medallions to a warm platter.

Add the vermouth to the pan and stir rapidly over high heat to deglaze the pan. Reduce the heat, then stir in the pasilla chile and cook for 2 to 3 minutes or until the chile has softened and is warmed through.

Pour the sauce over the medallions, garnish with the Roma tomatoes, and serve.

SERVING SUGGESTIONS: Serve these with rice cooked in chicken stock and then mixed with warmed artichoke hearts, Greek olives, and sprinkled with safflowers (you can buy safflowers in Mexican markets throughout the Southwest).

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