Cider and Sage Pork

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Cider and Sage PorkRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
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.
Serves 4 (serving size: 3 medallions and about 2 1/2 tablespoons sauce)


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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)


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.

Created date

November 2011

Nutritional Information

Calories 190
Fat 7.3 g
Satfat 2.1 g
Monofat 3.8 g
Polyfat 0.8 g
Protein 24.5 g
Carbohydrate 4.9 g
Fiber 0.2 g
Cholesterol 79 mg
Iron 1.3 mg
Sodium 436 mg
Calcium 16 mg