Pork Tenderloin with Creamy Cider-Herb Sauce
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This recipe makes 6 servings
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 | 0 |
| chol | 100 mg |
| sodium | 242 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 13 |
| vit A | 6 |
| vit C | 3 |
| folate | 5 |
Understated and casually elegant, this easy weeknight meal is also suitable to serve when company comes over for dinner.
Ingredients
- 2 pork tenderloins, (about 2 lb/1 kg total)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1/2 cup finely diced onions
- 1 clove garlic, minced
- 1/2 cup sodium-reduced chicken broth
- 1/2 cup apple cider
- 1/4 cup whipping cream
- 1 tsp Dijon mustard
- 1 tsp cornstarch
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh 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.
More pork tenderloin recipes:
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.
More pork tenderloin recipes:
- Company Pork Tenderloin
- Barbecued Pork Tenderloin
- Pork Tenderloin Souvlaki
- Teriyaki Pork Tenderloin
- Stuffed Pork Tenderloin
Source : Canadian Living Magazine: October 2008
- Keywords : Main Course; Dinner; Pork; Roast;
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