Categories: 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)
Directions
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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.
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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.