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Cider and Sage Pork

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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.