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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 6 |
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From Cook's Illustrated. Serve with Thick-Cut Pork Tenderloin Medallions - or come up with your own uses! Equally good on grilled chicken, or on steaks (especially filet mignon). Ingredients:
1 1/2 cups apple cider |
1 cup low sodium chicken broth |
2 teaspoons cider vinegar |
1 cinnamon stick |
4 tablespoons unsalted butter, cut into 4 pieces |
2 large shallots, minced (about 1/2 cup) |
1 tart apple, such as granny smith, cored, peeled, and diced small |
1/4 cup apple brandy or 1/4 cup calvados |
1 teaspoon minced fresh thyme leave |
table salt |
ground black pepper |
Directions:
1. Combine cider, broth, vinegar, and cinnamon stick in medium saucepan; simmer over medium-high heat until liquid is reduced to 1 cup, 10 to 12 minutes. Remove cinnamon stick and discard. Set sauce aside until pork is cooked.
2. Put 1 tablespoon butter in a clean skillet and heat over medium heat until melted and foaming subsides. Add shallot and apple and cook, stirring occasionally, until softened and beginning to brown, 1 to 2 minutes. Remove skillet from heat and add Calvados. Return skillet to heat and cook about 1 minute, scraping bottom with wooden spoon to loosen browned bits.
3. Add reduced cider mixture, any juices from resting meat, and thyme; increase heat to medium-high and simmer until thickened and reduced to 1 1/4 cups, 3 to 4 minutes. Off heat, whisk in remaining 3 tablespoons butter, and adjust seasonings with salt and pepper. Pour sauce over pork and serve immediately.
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