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.
• Prep and cook time: 35 minutes
• Yield: Serves 4
• 1/2 tsp salt
• 3/4 tsp cornstarch
• 1/4 cup apple cider
• 1 tsp Dijon mustard
• 1/4 tsp black pepper
• 4 tsps sherry vinegar
• 1 tbsp olive oil, divided
• fresh sage leaves (Optional)
• 1 1/2 tsp chopped fresh sage
• 1 tbsp heavy whipping cream
• 1/4 cup finely chopped shallots
• 1/2 cup lower-sodium chicken broth
• 1 x 1 pound pork tenderloin, trimmed
- 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.
- 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.
This great family recipe is thanks to My Recipes at https://www.myrecipes.com/recipe/cider-sage-pork