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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.

Prep Time

        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


  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.

This great family recipe is thanks to My Recipes at


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