Pork Tenderloin with Creamy Cider-Herb Sauce

The tenderloin recipe that I mentioned on the day that I gave you the yummy Brussels Sprouts recipe?.
 ... here it is....

I didn't have any cider around... and, if you are in the same boat.... don't let that hold you back.  I used some apple juice and added a splash of vinegar.



Pork Tenderloin with Creamy Cider-Herb Sauce
2 pork tenderloins  (about 2 lb/1kg total)
1/4  tsp each salt and pepper
1  TBSP vegetable oil
1  TBSP butter
1/2   cup finely diced onion
1  clove garlic, mince
1/2  cup each apple cider and sodium-reduced chicken broth
1/4  cup whipping cream  (you know I didn't use this! hahah... some whole milk will do, but add it near  
       the end after boiling the broth for a bit)
1  tsp Dijon mustard
1  tsp cornstarch
1  TBSP each minced fresh thyme and parsley (I didn't use that much and also added a bit of fresh            
       rosemary and sweet basil)

Sprinkle pork with salt and pepper.  In large oven proof skillet, heat oil over med-high heat;  sear pork all over, about 6 minutes.

Transfer to 400F / 200C oven; roast til juices run clear when 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 1 minute.

Add cider and bring to boil, scraping up any brown bits.  Stir chicken broth, cream and mustard; boil until reduced to 1 cup, about 5 minutes.

Mix cornstarch with 2 tsp. 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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NB:: I couldn't see the sense of putting the skillet into the oven and waiting to do the sauce.  I put the tenderloins in a heated baking dish which was already waiting for them in the oven instead..and then just began making the sauce in the pan in which I browned the meat.  Make sure you take the pork out of the oven almost a bit earlier than you think because remember it is still cooking a bit more while tented and you don't want to overcook it.

We sliced it and poured the sauce over to serve.... 

Orange Pumpkin Loaf

I did just stop for tea... and had a lovely slice of pumpkin loaf.  They call this a Tea Bread.... but, honestly?  a loaf describes it more accurately to me... as in my head I always think of bread as being of the yeasty variety.  But, that's just me.

It is from the Company's Coming Muffins and More book... by Jean Pare.  I've made lots of the muffins and loaves in her book.... all tasty...

File this under any name you like.... although I'll print it out here as what they call it in the book.  The orange goes so well with the pumpkin.

Pumpkin Tea Bread

1/2   cup butter
1 1/2   cups granulated sugar
2  eggs
1   cup canned pumpkin
1   tbsp. grated rind of orange
1/4   cup orange juice
2 1/4   cups all purpose flour
1/2   tsp. baking powder
2   tsp.  baking soda  (I never put as much as they say... your call)
1/2   tsp. salt  (I never put any, the butter already has plenty for me)
1/2   tsp. cinnamon  (use more.... it benefits from a bit more in the spice department)
1/2   tsp. cloves
1/2   cup chopped nuts  (I use toasted walnuts)
1/2   cup chopped dates  (or raisins) ....

optional:::  I like to also add some ground ginger, a sprinkle of all spice instead of the cloves and a tiny sprink of nutmeg...

Cream butter, sugar and 1 egg.  Beat in second egg unti smooth.  Mix in pumpkin, rind and juice.

In another bowl, measure and stir well all remaining ingredients.  Pour all at once into batter in mixing bowl.  Stir only enough to moisten.  Pour into greased loaf pan 9 x 5 x 3.

Bake at 350 F (180 C) for about 1 hour or until an inserted toothpick comes out clean.  Cool in pan 10 minutes.  Remove loaf from pan to rack.  Cool and wrap.

This loaf tastes even better the second and third day....