Pork Tenderloin with apple cider sauce

Makes: 4 servings Total time: 40 minutes

FOR THE PORK, PLACE:
Sage leaves (optional)
1 141 1/4lb. pork tenderloin, trimmed
11Tbsp. olive oil
34 3/4tsp. each kosher salt and black pepper
FOR THE SAUCE, MELT:
11Tbsp. unsalted butter
11cup minced onions
11Tbsp. minced fresh garlic
1 121 1/2cups apple cider
12 1/2cup low-sodium chicken broth
11sprig fresh sage
11Tbsp. cornstarch
11Tbsp. cider vinegar
11Tbsp. minced fresh sage
12 1/2tsp. each kosher salt and black pepper
11Pink Lady apple, diced, tossed with
11Tbsp. fresh lemon juice

Preheat oven to 450°.

For the pork, place sage leaves on tenderloin; tie with kitchen string.

Heat oil in a sauté pan over medium-high. Season tenderloin with 34 tsp. salt and 34 tsp. pepper.

Sear tenderloin in oil on all sides, 5–6 minutes; transfer to a baking sheet. Roast tenderloin until an instant-read thermometer inserted into center registers 145°, 15–20 minutes. Transfer tenderloin to a plate, tent with foil, and let rest 10 minutes; slice into 12 pieces.

For the sauce, melt butter in same sauté 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 minced sage and season sauce with 12 tsp. salt and 12 tsp. pepper. Whisk any residual juices from the tenderloin into the sauce.

Serve tenderloin with sauce and top with diced apple.

Nutrition Information
Per serving: 283 cal; 10g total fat (3g sat); 100mg chol; 718mg sodium; 18g carb; 2g fiber; 31g protein (11g sugars)

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