Cider and Sage Pork with steamed green beans

By BClover

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

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.

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.
Serve with steamed fresh
green beans