Pork Tenderloin with apple cider sauce
Makes: 4 servings Total time: 40 minutes
|FOR THE PORK, PLACE:|
|Sage leaves (optional)|
|1 1⁄4||1 1/4lb. pork tenderloin, trimmed|
|1||1Tbsp. olive oil|
|3⁄4||3/4tsp. each kosher salt and black pepper|
|FOR THE SAUCE, MELT:|
|1||1Tbsp. unsalted butter|
|1||1cup minced onions|
|1||1Tbsp. minced fresh garlic|
|1 1⁄2||1 1/2cups apple cider|
|1⁄2||1/2cup low-sodium chicken broth|
|1||1sprig fresh sage|
|1||1Tbsp. cider vinegar|
|1||1Tbsp. minced fresh sage|
|1⁄2||1/2tsp. each kosher salt and black pepper|
|1||1Pink Lady apple, diced, tossed with|
|1||1Tbsp. 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 3⁄4 tsp. salt and 3⁄4 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 1⁄2 tsp. salt and 1⁄2 tsp. pepper. Whisk any residual juices from the tenderloin into the sauce.
Serve tenderloin with sauce and top with diced apple.
Per serving: 283 cal; 10g total fat (3g sat); 100mg chol; 718mg sodium; 18g carb; 2g fiber; 31g protein (11g sugars)
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.