Roasted Pork Tenderloins With Sweet Apple Gravy |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Rachael Ray Ingredients:
2 1/2-2 3/4 lbs pork tenderloin, trimmed of fat and connective tissue |
3 tablespoons extra virgin olive oil |
8 fresh thyme sprigs, leaves removed and coarsely chopped |
4 fresh thyme sprigs, left whole |
salt |
black pepper |
3 tablespoons butter |
1/2 large onion, chopped |
3 garlic cloves, minced |
red pepper flakes |
1 tablespoon all-purpose flour |
1/2 cup white wine |
1 cup apple juice or 1 cup apple cider |
1 1/2 cups chicken stock |
2 tablespoons chopped fresh chives |
Directions:
1. Preheat oven to 475°.
2. Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper.
3. Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan.
4. Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes).
5. Make the sweet apple gravy: preheat a skillet over med-high heat with the butter.
6. When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color.
7. Sprinkle with the flour; continue to cook 1 minute.
8. Whisk in the wine and apple juice; bring mixture to a bubble; add in stock.
9. Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick.
10. Discard thyme stems, then stir in the chopped chives.
11. To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.
|
|