Cider and Sage Pork

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.

Yield: Serves 4 (serving size: 3 medallions and about 2 1/2 tablespoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 190
  • Fat: 7.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 24.5g
  • Carbohydrate: 4.9g
  • Fiber: 0.2g
  • Cholesterol: 79mg
  • Iron: 1.3mg
  • Sodium: 436mg
  • Calcium: 16mg

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)

Preparation

  1. 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. 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.
Note:

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.

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