ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Medallions with Cider-Sage Sauce

Photo: Christopher Testani
Prep time 10 mins
Cook time 12 mins
Yield Serves: 4

Ingredients

  • 1 1 1/4-lb. pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 teaspoons canola oil
  • 2 tablespoons minced shallot
  • 1 teaspoon minced fresh sage
  • 2 teaspoons sherry vinegar
  • 1/3 cup apple cider
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon cold, unsalted butter, diced

Nutrition Information

  • calories 228
  • fat 9 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 30 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 100 mg
  • iron 1 mg
  • sodium 331 mg
  • calcium 11 mg

How to Make It

  1. Warm a large skillet over medium-high heat; season pork on both sides with salt and pepper. Add 2 tsp. oil to skillet; swirl to coat. Add pork and cook until deeply golden, about 3 minutes. Turn and cook until just cooked through, 2 to 3 minutes longer. Transfer to a platter and tent with foil to keep warm.

  2. Add remaining 1 tsp. oil, shallot and sage to skillet; sauté for 30 seconds to 1 minute. Add vinegar and cider and cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, about 1 minute. Remove skillet from heat; add mustard and butter and swirl until sauce is creamy. Spoon sauce over pork and serve immediately.