Lunch / Dinner
Pork Tenderloin with apple cider sauce
A tried-and-true combination, pork and apples come together in a recipe that just screams fall. And with apple cider in the sauce and a Pink Lady apple garnish, you’ll be sure to get a taste of the seasonal favorite in every bite.
FOR THE PORK, PLACE:
FOR THE SAUCE, MELT:
Preheat oven to 450°.
For the pork, place sage leaves on tenderloin; tie with kitchen string, then season with salt and pepper.
Sear tenderloin in oil in a sauté pan over medium-high heat on all sides, 5–6 minutes; transfer to a baking sheet. Roast tenderloin until a thermometer inserted into center registers 145°, 15–20 minutes. Transfer tenderloin to a plate, tent with foil, and let rest 10 minutes, then slice into 12 pieces.
For the sauce, melt butter in same pan over medium heat. Add onions; cook until softened, about 5 minutes. Add garlic; cook until fragrant, 1 minute. Deglaze pan with cider and broth, scraping up any brown bits. Add sage sprig, bring sauce to a boil, then reduce by half, 5 minutes.
Whisk together cornstarch and vinegar, whisk into boiling sauce, and cook until thickened, 1 minute. Strain sauce through a sieve, discarding solids, then add sage and season sauce with salt and pepper. Whisk any residual juices from the tenderloin into the sauce.
Serve tenderloin with sauce and top with diced apple.
So the tenderloin holds its shape, tie it with kitchen string, and add sage leaves for flavor.
To thicken the sauce and balance its sweetness, mix cornstarch with vinegar and whisk it into the sauce.
To trim the tenderloin, remove any loose fat, then slip a knife under the silverskin to cut it away.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 100mg 33%
Sodium 718mg 29%
Carbs 18g 6%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.