Pork Tenderloin with Apples in Cider Sauce
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork tenderloin
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
fresh, ground |
|
| 2 | teaspoons |
peanut oil
|
|
| 2 | teaspoons |
butter, unsalted
|
|
| ¼ | cup |
red onion
sweet |
|
| 1 | teaspoon |
garlic
|
|
| 2 | each |
apples
|
|
| 1 | teaspoon |
sage
fresh |
*
|
| ½ | teaspoon |
thyme
|
*
|
| ¾ | cup |
apple juice
sweetened |
|
| ½ | cup |
white wine
dry |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork tenderloin
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
fresh, ground |
|
| 1E+1 | ml |
peanut oil
|
|
| 1E+1 | ml |
butter, unsalted
|
|
| 59 | ml |
red onion
sweet |
|
| 5 | ml |
garlic
|
|
| 2 | each |
apples
|
|
| 5 | ml |
sage
fresh |
*
|
| 2.5 | ml |
thyme
|
*
|
| 177 | ml |
apple juice
sweetened |
|
| 118 | ml |
white wine
dry |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
ground |
|
Directions
Cut tenderloins into medallions, flatten slightly by hand.
Season with salt and pepper.
Heat oil in a skillet, over a moderate flame.
Add medallions and brown on both sides.
Remove to a platter.
Heat butter, over a medium flame.
Add onions and sauté for 3 to 4 minutes, until softened.
Add garlic and sauté for 1 minutes, until translucent.
Add apple slices and turn just until well coated.
Return medallions to skillet, sprinkle with sage and thyme.
Add cider and wine, bring to a boil, reduce heat, and simmer for 5 minutes, turn, and simmer another 5 minutes or so, until tender.
Remove pork and apples to plates, with a slotted spoon.
Raise flame to high and reduce cooking liquid to a light syrup consistency.
Pour over medallions.
Season with salt and pepper.
Serve hot.
