Sunday, May 9, 2010

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


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.... 

10 comments:

PeggyR said...

That sounds delicious. I will have to try it, we love pork tenderloin!

Beedeebabee said...

Vee, this looks delicious for my hubby and guys...I don't eat meat, but those spinach quesadillas are right up my alley!...Everything looks so yummy, I have to come back and snatch some more recipes when I have more time! Thank you!xo Paulette

B.T.Bear (esq.) said...

Oooo THAT'S yum!

Megan said...

This looks delicious! I cant wait to get the real cider this summer. They always have where we vacation. You know, the thick, cloudy kind. This recipe is perfect!

BumbleVee said...
This comment has been removed by the author.
BumbleVee said...

Thanks for stopping by everbuddy.... that deleted one is the reason for my having to turn on the moderation for comments. It's some Chinese hooker page...how the heck they found my blog and began coming here regularly I don't know...but every post for the last few, there she is ....so now...I just have to delete her before she gets her boobs in front of your faces .. Well, I'm sure there are plenty of them...but, the first page just has one visible..... maybe they'll give up after awhile..and we can get back to just regular comment style.......

La Bella Vie said...

Wow this looks amazing! By the way I was just looking at your older posts' and came across the pictures of Lake Okanagan and the skier. My husband and I just recently were there for a wedding and he bare-foot water skied that lake:)
What's up with the Chinese hooker? This looked like such a benign little blog:)

Sandy said...

I'm ready to eat, this looks delicious!

The Tablescaper said...

This sounds delicious. I've made a copy with plans to try it in the future.

- The Tablescaper

Sage said...

I have company coming in on Wednesday for Boston and I have been searching for a special recipe! Just found it; thank you!
Rita