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Lunch / Dinner

Pork Medallions with cider sauce

For a quick, low fat dinner, nothing beats pork tenderloin. Its mild taste and tenderness are the perfect backdrop for a powerful sauce, like this cider and wine reduction.

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Ingredients

HEAT:

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If you're sensitive to alcohol, substitute ½ cup low-sodium chicken broth for the white wine in the sauce.

Instructions

Heat oil in a large sauté pan over medium-high. Sear pork until brown, 5 minutes on each side.

Add cider, wine, and vinegar; bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium, and simmer 5 minutes more, turning pork occasionally.

Transfer pork to a plate, season with pepper, and tent with foil.

Simmer liquids remaining in pan until reduced to ½ cup, 8–10 minutes.

Serve medallions with sauce and Sautéed Greens and Beans.

The trick to well-seared medallions is to resist moving them. They'll release when a crust has formed.

The trick to well-seared medallions is to resist moving them. They'll release when a crust has formed.

Deglazing the pan with cider, wine, and vinegar, will release brown bits stuck on the bottom of the pan.

Deglazing the pan with cider, wine, and vinegar, will release brown bits stuck on the bottom of the pan.

Step 3

Simmer the liquids to reduce by half. The sauce is ready when it’s thick and syrupy.

Nutritional Facts

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