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Cider and Sage Pork

  • 4servings
  • 190calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, P
MineralsCopper, Natrium, Silicon, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (1-pound) pork tenderloin, trimmed

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon black pepper

  4. 1 tablespoon olive oil, divided

  5. 1/4 cup finely chopped shallots

  6. 1 1/2 teaspoons chopped fresh sage

  7. 4 teaspoons sherry vinegar

  8. 1/2 cup lower-sodium chicken broth

  9. 1/4 cup apple cider

  10. 1 teaspoon Dijon mustard

  11. 3/4 teaspoon cornstarch

  12. 1 tablespoon heavy whipping cream

  13. Fresh sage leaves

Instructions Jump to Ingredients ↑

  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.

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