Sauté of Pork Tenderloin with Sage-Cider Sauce and Scalloped Potatoes Recipe

Prepare the Scalloped Potatoes

Preheat the oven to 375°F (190°C). Grease a baking dish with butter.

Thinly slice the potatoes and layer half of them in the greased baking dish. Sprinkle with salt, pepper, and half of the minced garlic. Pour half of the heavy cream over the potatoes.

Add the remaining potatoes, sprinkle with salt, pepper, and garlic, then pour the rest of the cream and top with cheddar cheese.

Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until golden brown.

Cook the Pork Tenderloin

While the potatoes are baking, heat olive oil in a skillet over medium-high heat.

Season the pork tenderloin with salt and black pepper. Sear on all sides until browned, about 5-7 minutes.

Remove the pork from the skillet and let it rest for a few minutes.

In the same skillet, add the apple cider and sage leaves. Bring to a simmer and scrape the bottom of the skillet to deglaze.

Return the pork to the skillet and cook for an additional 10-15 minutes, until the pork reaches an internal temperature of 145°F (63°C).

Slice the pork and serve it with the sage-cider sauce and scalloped potatoes on the side.