Pork Medallions with Cider-Sage Sauce

Pork Medallions With Cider-Sage Sauce Photo: Christopher Testani


  • 1 1 1/4-lb. pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 teaspoons canola oil
  • 2 tablespoons minced shallot
  • 1 teaspoon minced fresh sage
  • 2 teaspoons sherry vinegar
  • 1/3 cup apple cider
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon cold, unsalted butter, diced


1. Warm a large skillet over medium-high heat; season pork on both sides with salt and pepper. Add 2 tsp. oil to skillet; swirl to coat. Add pork and cook until deeply golden, about 3 minutes. Turn and cook until just cooked through, 2 to 3 minutes longer. Transfer to a platter and tent with foil to keep warm.

2. Add remaining 1 tsp. oil, shallot and sage to skillet; sauté for 30 seconds to 1 minute. Add vinegar and cider and cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, about 1 minute. Remove skillet from heat; add mustard and butter and swirl until sauce is creamy. Spoon sauce over pork and serve immediately.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 228
Fat per serving: 9g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 30g
Carbohydrate per serving: 4g
Fiber per serving: 0.0g
Cholesterol per serving: 100mg
Iron per serving: 1mg
Sodium per serving: 331mg
Calcium per serving: 11mg

Good to Know

Use a stainless-steel pan for pork to get superhigh heat, which makes for better browning.

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