Cider and Sage Pork Tenderloin

I don't often buy Cooking Light because I don't "cook light," but a friend of mine has been making some amazing recipes lately out of her copy of Cooking Light Best Low-Fat Main Dishes. I went and bought a copy because there are some great recipes in there!

The Cider and Sage Pork Tenderloin tasted better than the picture looks, but here is a picture anyway:

And the recipe:

1 (1 lb.) pork tenderloin
1/4 cup shallot
1 1/2 t chopped fresh sage
4 t sherry vinegar
1/2 cup chicken broth
1/4 cup apple cider
1 t Dijon mustard
3/4 t corn starch
1 T heavy whipping cream

Cut the pork into 12 slices, sprinkle with salt and freshly ground pepper. Mix the chicken broth, the apple cider (I didn't have any so I just used white wine, you know I HAVE that), and corn starch (I used potato starch.) Heat 2 T olive oil over medium-high heat. Add pork slices and cook until almost done. Remove from pan and keep warm. (I put them in a foil-lined pan and put them in the oven where I was finishing the green beans. I have described how I cook green beans in a previous post.)

Add a little more oil to the pan if needed and add the shallot and sage. Cook a couple of minutes then add the vinegar (step away from the pan as you add the vinegar, the "fumes" can be a bit overwhelming!). Stir to scrape up any browned bits, and then add the broth mixture. Stir until it cooks down a bit and thickens. Remove from heat and add the heavy cream, and I am sure that you believe I only added 1 tablespoon, it was probably more like 1/4 of a cup!

Plate up and enjoy!