Pork Medallions With Cider Sauce

From "Cuisine at Home," Feb. 2007. A quick, lowfat dinner using pork tenderloin. On my "to-try" list.

• Ready In: 35 mins
• Serves: 4
• Yields: 8 medallions

Ingredients

• 1  tablespoon  vegetable oil
• 1 1⁄2 lbs  pork tenderloin, trimmed and cut into 2-inch thick medallions, seasoned with salt
• 1  cup apple cider
• 1⁄2 cup dry white wine
• 1  tablespoon apple cider vinegar
•  fresh ground black pepper

Directions

1. Heat oil in a large saute pan over medium-high heat. Sear pork 5 minutes on each side, or until brown.
2. Add cider, wine, and vinegar; bring to a boi, cover and cook 5 minutes. Remove lid, reduce heat to medium, and simmer 5 more minutes, turning pork occasionally.
3. Transfer medallions to a plate, season with pepper, and tent with foil to keep warm. Simmer liquids until reduced to 1/2 cup (8 to 10 minutes), then spoon over pork.