Cider And Sage Pork

• 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
• 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, 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.
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pork tenderloin, salt, black pepper, olive oil, shallots, fresh sage, sherry vinegar, lower, apple cider, mustard, cornstarch, heavy whipping cream, sage

Taken from www.myrecipes.com/recipe/cider-sage-pork (may not work)