Pork Medallions with cider sauce

By á-26

If you're sensitive to alcohol, substitute 1/2 cup low-sodium chicken broth for the white wine in the sauce.

Ingredients

• 1 Tbsp. vegetable oil
• 1 1⁄2 lb. pork tenderloin, trimmed, cut into eight 2-inch-thick medallions, seasoned with salt
• 1 cup apple cider
• 1 ⁄2 cup dry white wine
• 1 Tbsp. cider vinegar
• Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Heat oil in a large sauté pan over medium-high. Sear pork until brown, 5 minutes on each side.

Add cider, wine, and vinegar; bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium, and simmer 5 minutes more, turning pork occasionally.

Transfer pork to a plate, season with pepper, and tent with foil.

Simmer liquids remaining in the pan until reduced to 1/2 cup, 8–10 minutes, then spoon the sauce over medallions.