Pork Tenderloin With Mustard-Sage Sauce

• 1 1-lb pork tenderloin, cut crosswise into 1-inch-thick medallions
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 3 tsp. olive oil
• 1 medium minced shallot
• 1 T minced fresh sage
• 1/4 c. sherry wine
• 1/4 c. cider vinegar
• 1 T brown sugar
• 1 tsp Dijon mustard
• 1 T cold butter, diced

1. 1. Season pork medallions with salt and pepper. Warm a large stainless steel or cast iron skillet over medium high heat; add 2 tsp oil to skillet, swirl to coat.
2. 2. Add pork and cook on one side until golden. Turn and cook until just cooked through. Transfer to a plate and cover with foil.
3. 3. Add 1 tsp. oil, shallot and sage to skillet; saute until shallot is soft and translucent.
4. 4. Add sherry wine to deglaze pan, stirring to release brown bits from pan. Lower heat to medium-low. Add cider vinegar and brown sugar and simmer until liquid has reduced by about half.
5. 5. Remove skillet from heat; add mustard and butter and stir until sauce is creamy. Serve over pork.

pork tenderloin, salt, black pepper, olive oil, shallot, t, sherry wine, cider vinegar, brown sugar, mustard, butter

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-mustard-sage-sauce-52936901 (may not work)