Pork Tenderloin with Creamy Cider-Herb Sauce
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||11 g|
|sat. fat||5 g|
- Portion size: 4 to 6
Understated and casually elegant, this easy weeknight meal is also suitable to serve when company comes over for dinner.
- 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
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:
- Company Pork Tenderloin
- Barbecued Pork Tenderloin
- Pork Tenderloin Souvlaki
- Teriyaki Pork Tenderloin
- Stuffed Pork Tenderloin
Source : Canadian Living Magazine: October 2008