Pork Tenderloin with Creamy Cider-Herb Sauce
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Understated and casually elegant, this easy weeknight meal is also suitable to serve when company comes over for dinner.
Servings: 4 to 6
Ingredients:
Pork Tenderloin with Creamy Cider-Herb Sauce
Photography by David Scott
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 259 |
| pro | 34 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 5 g |
| fibre | trace |
| chol | 100 mg |
| sodium | 242 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 13% |
| vit A | 6% |
| vit C | 3% |
| folate | 5% |
Suggested Recipes
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2 pork tenderloins (about 2 lb/1 kg total)
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) butter
1/2 cup (125 mL) finely diced onion
1 clove garlic, minced
1/2 cup (125 mL) each apple cider and sodium-reduced chicken broth
1/4 cup (50 mL) whipping cream
1 tsp (5 mL) dijon mustard
1 tsp (5 mL) cornstarch
1 tbsp (15 mL) each minced fresh thyme and parsley
Preparation:
Sprinkle 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.
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.
Tags:
Main Course; Meat-Pork; Fruits; Cheese/Other Dairy; Skillet; Roast; Make It Tonight;
Source
Canadian Living Magazine: October 2008
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