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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 (12 oz) pork tenderloins
1 tbsp vegetable oil
Apples and Cider Sauce:
2 tsp unsalted butter
2 (8 oz) Granny Smith apples, peeled, cored and each cut into 16 wedges
1 cup chicken broth
2/3 cup unfiltered apple cider
1/2 tsp arrowroot
1 tbsp water
2 tsp cider vinegar
1/2 tsp salt
1/4 tsp black pepper
Preheat oven to 425. Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.)
Transfer skillet to upper third of oven and roast until thermometer inserted diagonally into center of meat registers 155 degrees, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
Sauce: While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides, then saute apple wedges, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate.
Add chicken broth and cider to skillet and bring to a boil over high heat.
Meanwhile, whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove sauce from heat and stir in vinegar, salt, pepper and any juices that have accumulated on platter.
Serve: Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.Serves 6
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ROAST PORK TENDERLOIN WITH APPLES AND CIDER SAUCE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 (12 oz) pork tenderloins
1 tbsp vegetable oil
Apples and Cider Sauce:
2 tsp unsalted butter
2 (8 oz) Granny Smith apples, peeled, cored and each cut into 16 wedges
1 cup chicken broth
2/3 cup unfiltered apple cider
1/2 tsp arrowroot
1 tbsp water
2 tsp cider vinegar
1/2 tsp salt
1/4 tsp black pepper
Preheat oven to 425. Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.)
Transfer skillet to upper third of oven and roast until thermometer inserted diagonally into center of meat registers 155 degrees, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
Sauce: While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides, then saute apple wedges, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate.
Add chicken broth and cider to skillet and bring to a boil over high heat.
Meanwhile, whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove sauce from heat and stir in vinegar, salt, pepper and any juices that have accumulated on platter.
Serve: Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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