Understated and casually elegant, this easy weeknight meal is also suitable to serve when company comes over for dinner.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2008
- 2 pork tenderloins (about 2 lb/1 kg total)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1/2 cup finely diced onion
- 1 clove garlic minced
- 1/2 cup sodium-reduced chicken broth
- 1/2 cup apple cider
- 1/4 cup whipping cream
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh parsley
MethodSprinkle pork with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat; sear pork all over, about 6 minutes.
Transfer to 400°F (200°C) oven; roast until juices run clear when pork is pierced and just a hint of pink remains inside, about 15 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.
Meanwhile, in same skillet, melt butter over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic; cook for 1 minute.
Add cider and bring to boil, scraping up any brown bits. Stir in chicken broth, cream and mustard; boil until reduced to 1 cup (250 mL), about 5 minutes.
Mix cornstarch with 2 tsp (10 mL) water and stir into sauce along with thyme and parsley; cook, stirring, until slightly thickened, about 1 minute. Serve with pork.
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Nutritional facts Per each of 6 servings: about
- Sodium 242 mg
- Protein 34 g
- Calories 259.0
- Total fat 11 g
- Cholesterol 100 mg
- Saturated fat 5 g
- Total carbohydrate 5 g
- Iron 13.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 6.0
- Vitamin C 3.0