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