Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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.

Laraine Perri
Recipe by Cooking Light December 2011

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary test

Yield:
Serves 4 (serving size: 3 medallions and about 2 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

190 calories; fat 7.3g; saturated fat 2.1g; mono fat 3.8g; poly fat 0.8g; protein 24.5g; carbohydrates 4.9g; fiber 0.2g; cholesterol 79mg; iron 1.3mg; sodium 436mg; calcium 16mg.
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