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Cider and Sage Pork (Stage 3)

A high-flavored sauce of sage, creamy, sherry vinegar, mustard, and cider atop medallions of tender, sautéed pork tenderloin.

INGREDIENTS:
  • - 1 (1-pound) pork tenderloin, trimmed
  • - ½ teaspoon salt
  • - ¼ teaspoon black pepper
  • - 1 tablespoon olive oil, divided
  • - 1/2 cup finely chopped onion
  • - 2 garlic cloves, minced
  • - 1 ½ teaspoons chopped fresh sage
  • - 4 teaspoons sherry vinegar
  • - ½ cup lower-sodium chicken broth
  • - 1/3 cup apple cider
  • - 1 teaspoon Dijon mustard
  • - ¾ teaspoon cornstarch
  • - 1/2 tablespoon low fat cream cheese
  • - Fresh sage leaves (optional)

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, onion, garlic, and chopped sage; cook 2 minutes. Stir in vinegar. In a separate bowl, whisk together 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 cheese. Serve with pork. Garnish with sage, if desired.

Prep Time 00:10; Cook Time 00:15; Total Time 00:25; Calories 237; Carbohydrates 8.3g; Fat 8.4g; Protein 32.9g; Serving Size 1; Sodium 161mg ; Recipe Yield 3

Contributor  Adapted from cookinglight.com

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