Pork Tenderloin With Mustard-Sage Sauce Recipe

Name: Pork Tenderloin With Mustard-Sage Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pork Tenderloin With Mustard-Sage Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Mustard-Sage Sauce

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