Cider and Sage Pork
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Ingredients
1 (1 lb) trimmed pork tenderloin
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil, divided
¼ cup finely chopped shallots
1 ½ teaspoons chopped fresh sage
4 teaspoons sherry vinegar
½ cup low-sodium chicken broth
¼ cup apple cider vinegar
1 teaspoon dijon mustard
¾ teaspoon cornstarch
1 tablespoon heavy whipped cream
Fresh sage leaves (optional)
To make
Medallions of roasted pork tenderloin are seasoned with a fragrant sauce of sage, cream, sherry vinegar, Dijon mustard and apple cider vinegar. Serve cider and sage pork with a casual dinner with friends or a light weeknight dinner for the whole family.
Cut the pork crosswise into 12 pieces. Sprinkle both sides of the pork evenly with salt and pepper. Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the pork; cook for 3 minutes on each side or until tender. Remove pork from the pan; keep warm.Add the remaining butter, shallots, and chopped sage; cook for 2 minutes. Add the vinegar. Whisk together the broth, cider, mustard, and cornstarch. Add the mixture to the saucepan; bring to a boil. Reduce heat; cook for 2 minutes, stirring constantly. Remove from heat. Add the cream. Serve with pork. Garnish with sage, if desired.
Cut the pork crosswise into 12 pieces. Sprinkle both sides of the pork evenly with salt and pepper. Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the pork; cook for 3 minutes on each side or until tender. Remove pork from the pan; keep warm.Add the remaining butter, shallots, and chopped sage; cook for 2 minutes. Add the vinegar. Whisk together the broth, cider, mustard, and cornstarch. Add the mixture to the saucepan; bring to a boil. Reduce heat; cook for 2 minutes, stirring constantly. Remove from heat. Add the cream. Serve with pork. Garnish with sage, if desired.
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Author:Admin
Published: 11/20/2023 9:49 PM
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