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Pork Medallions with Cider-Sage Sauce
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Brief Description
Simple pork recipe
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Main Ingredient
Pork tenderloin
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Category: Pork
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 12 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Calories per serving: 228 Fat per serving: 9g Saturated fat per serving: 3g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 30g Carbohydrates per serving: 4g Fiber per serving: 0.0g Cholesterol per serving: 100mg Iron per serving: 1mg Sodium per serving: 331mg Calcium per serving: 11mg
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Posted By: ecarr
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Posted On: Feb 20, 2015
Number of Servings:
Ingredients:
- 1 1/4 pounds - pork tenderloin trimmed and cut crosswise into 1-inch thick medallions
- 1/2 teaspoons - kosher salt
- 1/4 teaspoons - black pepper
- 3 teaspoons - canola oil
- 2 tablespoons - minced shallot
- 1 teaspoons - minced fresh sage
- 2 teaspoons - dry sherry
- 1/3 cups - apple cider
- 1/2 teaspoons - Dijon mustard
- 1 tablespoons - cold, unsalted butter diced
Directions:
1. Warm a large skillet over medium-high heat; season pork on both sides with salt and pepper. Add 2 tsp. oil to skillet; swirl to coat. Add pork and cook until deeply golden, about 3 minutes. Turn and cook until just cooked through, 2 to 3 minutes longer. Transfer to a platter and tent with foil to keep warm.
2. Add remaining 1 tsp. oil, shallot and sage to skillet; sauté for 30 seconds to 1 minute. Add vinegar and cider and cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, about 1 minute. Remove skillet from heat; add mustard and butter and swirl until sauce is creamy. Spoon sauce over pork and serve immediately.
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