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.

Ingredients

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)

Preparation

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

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