This was very good - my husband and I both enjoyed it and it is something I will make again. I had unfilted apple juice left over from Chicken with Brussels Sprouts & Mustard Sauce and Cider Scalloped Potatoes, and I ran across this recipe. I used white wine vinegar, and eyeballed the salt and pepper. Delicious, served with Mashed Potatoes and steamed green beans. Still looking to use the remaining apple juice, so moving on the the spice cake with apple glaze and maybe roasted brussel sprouts and apples paired with my next CL meal.
Cider and Sage Pork
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.
More From Cooking Light
- 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
- 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.
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