Sage ‘n Cider PorkThe rich sauce turns everyday pork tenderloin into a special dish. It’s easy to make too – so you don’t have to save it for a special occasion.
Total fat: 7.3g
Saturated fat: 2.1g
Monounsaturated fat: 3.8g
Polyunsaturated fat: 0.8g
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1 (1-pound) pork tenderloin, trimmed
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil, divided
¼ cup finely chopped shallots
1½ teaspoons chopped fresh sage
4 teaspoons sherry vinegar
½ cup lower-sodium chicken broth
¼ cup apple cider
1 teaspoon Dijon mustard
¾ teaspoon cornstarch
1 tablespoon heavy whipping cream
Fresh sage leaves (optional)
1. Cut pork into 12 round medallion pieces. Sprinkle both sides of each piece evenly with salt and pepper.
2. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add pork and cook 3 minutes on each side or until done. Remove pork from pan and keep warm. (It will cook a bit more as it rests, so resist overcooking the meat.)
3. Add remaining oil, shallots, and chopped sage to the skillet and cook 2 minutes. Stir in vinegar.
4. In a bowl, whisk together broth, cider, mustard, and cornstarch. Add this mixture to the skillet and bring it all to a boil. Immediately reduce heat and cook 2 minutes, stirring constantly.
5. When thickened, remove the sauce from the heat, then stir in the cream.
6. Serve sauce over pork and garnish with a sage leaf.
Serves 4 (3 pork medallions and about 2½ tablespoons of sauce each)
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