Pork Medallions with Cider-Sage Sauce
- 1 1 1/4-lb. pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 teaspoons canola oil
- 2 tablespoons minced shallot
- 1 teaspoon minced fresh sage
- 2 teaspoons sherry vinegar
- 1/3 cup apple cider
- 1/2 teaspoon Dijon mustard
- 1 tablespoon cold, unsalted butter, diced
Adapted from health.com
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.