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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A high-flavored sauce of sage, cream, sherry vinegar, Dijon mustard, and apple cider vinegar tops medallions of sauteed pork tenderloin. Serve Cider and Sage Pork for a casual dinner with friends or easy weeknight supper for the family. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon olive oil, divided |
1/4 cup finely chopped shallots |
1 1/2 teaspoons chopped fresh sage |
4 teaspoons sherry vinegar |
1/2 cup lower-sodium chicken broth |
1/4 cup apple cider |
1 teaspoon dijon mustard |
3/4 teaspoon cornstarch |
1 tablespoon heavy whipping cream |
fresh sage leaves (optional) |
Directions:
1. Cut pork crosswise into 12 pieces. Sprinkle both sides of pork evenly with salt and pepper. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add pork; cook 3 minutes on each side or until done. Remove pork from pan; keep warm.
2. Add remaining oil, shallots, and chopped sage; cook 2 minutes. Stir in vinegar. Whisk broth, cider, mustard, and cornstarch. Add mixture to pan; bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. Remove from heat. Stir in cream. Serve with pork. Garnish with sage, if desired.
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