Put your microwave to use as a shortcut to our version of steakhouse roasted sweet potatoes, dripping with sweet cinnamon butter. Serve these gems with pan-fried, sage-scented pork medallions blanketed in a sweet-tangy maple glaze.
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
- 11/2 tablespoons minced fresh sage
- 1 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- 2 teaspoons country-style Dijon mustard
- Sage sprigs (optional)
1. Pat pork dry with paper towels. Coat pork with cooking spray. Combine sage and pepper; rub mixture onto pork. Cut pork into 3/4-inch-thick slices.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 3 to 4 minutes on each side or just until desired degree of doneness. Remove pork from pan. Keep warm.
3. Stir maple syrup, vinegar, and mustard into drippings, scraping pan to loosen browned bits. Cook over medium heat 3 to 4 minutes or until slightly reduced.
4. Arrange pork on a platter; drizzle with sauce. Garnish with sage sprigs, if desired. Yield: 4 servings (serving size: 3 ounces pork and about 1 tablespoon sauce).