Photo: Johnny Autry; Styling: Mary Clayton Carl
Yield:
Serves 4 (serving size: 3 medallions and about 2 1/2 tablespoons sauce)

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.

How to Make It

Step 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.

Step 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.

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.

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Ratings & Reviews

easy and very good

DNAgrrrrrl
November 07, 2017
Made to recipe, super-easy and very good.  Served with steamed brussels sprouts, mashed yams & homemade cranberry sauce.  Great autumn dinner.

srwfromorange's Review

NanaElaine
December 01, 2011
Made this for dinner last nite & both my husband & I agreed it is a nice weeknite meal that can be made quickly and is tasty. We served this with smashed red potatoes & steamed broccoli. I made no changes to the recipe & surprise!!! there was enough sauce for the entire amount of pork (I have found I need to double the sauce a lot of time on CL recipes). I will surely make this again for dinner, didnt think there was enough pizazz for a meal for company.

missleanne's Review

daneanp
October 27, 2012
This was delicious! My husband doesn't really like pork tenderloin, but this was so tender and juicy!

damay3030's Review

Le0nard
December 24, 2011
Made per recipe. This was a favorite with in-laws, wife, and children. Awesome and simple. Will become a staple in my hourse.

NanaElaine's Review

KathrynNC
September 28, 2012
This was really good and so simple for a weeknight meal. Note to Nichelleley and anyone else that uses "cooking wines" -- DON'T --they are full of salt and aren't really wine. They often have an off flavor that could ruin your dish.

Nichelleley's Review

koriander
December 02, 2011
This is really delicious. I didn't have sherry vinegar so I used 2 teaspoons sherry cooking wine and 2 teaspoons white vinegar. The sauce is indeed a little runny, but still adds a ton of flavor to the pork. I served this with green beans like in the picture and some couscous. Definitely a keeper!!

zinful71's Review

missleanne
March 14, 2012
So simple. So delicious. Happy Family!

koriander's Review

NatalieNG
August 17, 2013
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.

NatalieNG's Review

zinful71
December 17, 2013
The sauce did not add much unless thick on the meat. It may have needed more sage, and most of the flavor came from the mustard.

eppercival's Review

hmacdonald
January 09, 2013
Great and quick meal! Will definitely make again!