Cider And Sage Pork

Name: Cider And Sage Pork
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)

13 ingredients

5 steps

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)

Directions

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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