As you may’ve noticed, I eat a lot of bacon.  But, otherwise, I am not a huge fan of pork. I’m always trying to find ways to incorporate it into dinner dishes that don’t leave me “meh.”

The boy harvested a bumper crop of herbs from our allotment this week, and I had a lot of sage to get through.  And we always have beer on hand (I’ve been on a cider kick for the past few months).  So I threw this together, and it was so delicious, I had to share. The pork turned out perfectly tender and succulent, and paired nicely with the sweet and tangy sauce.

It’s also super quick! From prep to plate should take a half hour—another great recipe for weeknights.

We used organic Niman Ranch sliced pork loin from Wheatsville; a mixture of homegrown and frozen organic green beans; fresh sage; and prepared, low sodium, organic chicken broth.

For a twist, you might try substituting coconut milk for the sour cream, and cilantro for the sage! It’s also tasty served over a bed of rice.

1 lb. sliced pork loin
1/2 tsp salt
1/2 tsp black pepper
4 tsp olive oil, halved
1/2 cup thinly sliced red onion
~2 Tbsp fresh sage, finely chopped
2 Tbsp apple cider vinegar
1 tsp balsamic vinegar
1/4 cup apple cider (alcoholic or non)
1/2 chicken broth
1 tsp Dijon mustard
2 heaped Tbsp sour cream, plus more for garnish if desired
fresh sage leaves for garnish

1. In a large skillet (preferably cast iron), heat 2 teaspoons olive oil over medium heat. Add pork, salt, and pepper. Turn pork over in oil mixture so that both sides are coated with salt and pepper. Cook for about five minutes, or until cooked through, turning once or twice; cooked pork turns light grey.

2. Remove the pork and set aside in a warm spot; I take the medallions out when they are just done and put them in a smaller pan, covered, over low heat on another burner. For this recipe, I threw in a drizzle of olive oil and the green beans, so that they would be lightly steamed and absorb some of the pork juices. You might also simply wrap the pork in foil and set aside.

3. Add remaining olive oil, onions, and chopped sage to the original pan. Cook for just two minutes over medium heat. Meanwhile, whisk vinegars, cider, broth, and mustard in a measuring cup. Add to pan. Stir thoroughly and bring to a boil.

4. Reduce heat to simmer and stir thoroughly. Remove pan from heat and stir in sour cream.

5. Plate pork (and any vegetables, as applicable) and pour sour cream and sage mixture over the medallions. Garnish with additional sage leaves (and, if you’re a sour cream fiend like me, a dollop of sour cream!), and serve immediately.

Serves 2-4.