Cider and Sage Pork

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.


1 (1-pound) pork tenderloin, trimmed

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil, divided

1/4 cup finely chopped shallots

1 1/2 teaspoons chopped fresh sage

4 teaspoons sherry vinegar

1/2 cup lower-sodium chicken broth

1/4 cup apple cider

1 teaspoon Dijon mustard

3/4 teaspoon cornstarch

1 tablespoon heavy whipping cream

Fresh sage leaves (optional)


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.

Nutritional Information:  Calories 190  Fat 7.3 g  Satfat 2.1 g  Monofat 3.8 g  Polyfat 0.8 g  Protein 24.5 g

Carbohydrate 4.9 g  Fiber 0.2 g  Cholesterol 79 mg  Iron 1.3 mg  Sodium 436 mg  Calcium 16 mg

Posted in

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to our weekly newsletter chock full of exercise and healthy lifestyle tips, recipes and motivation.

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

Boost your energy and strength with a 30-day jumpstart

Join us for 30 days towards a healthier you!