Tested till perfect Pork Tenderloin with Creamy Cider-Herb Sauce

Pork Tenderloin with Creamy Cider-Herb Sauce

Understated and casually elegant, this easy weeknight meal is also suitable to serve when company comes over for dinner.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2008

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 2 2pork tenderloinpork tenderloins, (about 2 lb/1 kg total)
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 tbsp 1tbspvegetable oil
  • 1 tbsp 1tbspbutter
  • 1/2 cup 1/2cupfinely diced oniononions
  • 1 1clove garliccloves of garlic, minced
  • 1/2 cup 1/2cupsodium-reduced chicken broth
  • 1/2 cup 1/2cupapple cider
  • 1/4 cup 1/4cupwhipping cream
  • 1 tsp 1tspDijon mustard
  • 1 tsp 1tspcornstarch
  • 1 tbsp 1tbspminced fresh thyme
  • 1 tbsp 1tbspminced fresh parsley
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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.

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Nutritional Information Per each of 6 servings: about

cal 259 pro 34g total fat 11g sat. fat 5g
carb 5g fibre 0 chol 100mg sodium 242mg

% RDI:

calcium 2 iron 13 vit A 6 vit C 3
folate 5
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