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

Preparation

  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.