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 extra virgin coconut 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
Total Time: 22 minPrep: 10 minCook: 12 minYield: 4Level: easy
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.
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.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.