Herbed Pork Tenderloin With Apples and Cider Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Prep: 15 minutes; Cook: 28 minutes; Stand: 5 minutes Ingredients:
1/2 teaspoon salt |
1/2 teaspoon black pepper, divided |
1 teaspoon dried thyme |
3 garlic cloves, minced |
1 (1-pound) pork tenderloin, trimmed |
4 teaspoons olive oil, divided |
2 cups thinly sliced leek |
2 cups sliced granny smith apple |
2 cups sliced rome apple |
1/4 teaspoon salt |
1 tablespoon water |
1 teaspoon all-purpose flour |
3/4 cup apple cider |
2 tablespoons whipping cream |
Directions:
1. Preheat oven to 400°.
2. Combine salt, 1/4 teaspoon pepper, thyme, and garlic in a small bowl. Rub spice mixture over pork. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove from pan. Place pork on a sheet pan. Bake 14 minutes or until pork registers 160°. Remove from oven; let stand 5 minutes.
3. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add leek, apples, salt, and 1/4 teaspoon pepper. Cook 6 minutes or until soft and lightly browned, stirring frequently.
4. Combine water and flour in a small bowl; set aside. Remove apple mixture from pan; keep warm. Add 3/4 cup cider to pan, scraping pan to loosen browned bits. Bring to a boil. Cook 2 minutes or until reduced to 1/2 cup. Add flour mixture to reduced cider, stirring with a whisk. Simmer 1 minute. Remove from heat. Stir in whipping cream.
5. Slice pork thinly. Divide apple mixture evenly among 4 plates; serve pork alongside. Spoon sauce over pork and apples.
6. Andrea's wine pick: Barrel-fermented California Chardonnay has plenty of apple notes to echo the sauce and enough body to stand up to the pork. Try St. Francis, Sonoma 2002, $12.
|
|