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.
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)
How to Make It
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.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.