PORK TENDERLOIN WITH MUSTARD-SAGE SAUCE

PORK TENDERLOIN WITH MUSTARD-SAGE SAUCE image

Yield 4 people

Number Of Ingredients 11

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

Steps:

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. 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. Add 1 tsp. oil, shallot and sage to skillet; sauté until shallot is soft and translucent. 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. Remove skillet from heat; add mustard and butter and stir until sauce is creamy. Serve over pork.