Roast Pork Tenderloin with
Apple Cider Sauce
- Salt and pepper to taste
- 1 pork tenderloin (about 1 pound)
- 1 cup apple cider or apple juice
- 1/2 cup heavy cream
- 2 tablespoons cold butter
- Heat oven to 450 degrees F.
- Salt and pepper the pork. Spray a baking pan with nonstick spray
and place the pork in it.
- Bake for 20 minutes, or until a meat thermometer registers 155 to 160 degrees F.
- Remove from oven and place pork on a cutting board.
- Pour the apple cider in the baking pan and scrape any brown bits
from the bottom. Put the pan on the stove over medium-high heat
(or pour the pan drippings and cider into a skillet). Stirring occasionally,
let the cider boil until it is reduced to 1/4 cup. It will be quite
- Add cream and boil 5 minutes, or until very thick.
- Remove from heat. Add 1 tablespoon butter and beat vigorously as it melts.
- Add the second tablespoon and beat until it melts.
- To serve the pork, slice thinly and drizzle with sauce.
- Pass extra sauce in a gravy boat, if desired.
Yield: 4 servings
Approximate values per serving: 318 calories, 21 g fat, 130
mg cholesterol, 25 g protein, 8 g carbohydrates, 0 fiber, 128 mg
sodium, 59 percent calories from fat
Source: Arizona Republic - March 26, 2003