Roast Pork Tenderloin with Apple Cider Sauce
|Title:||Roast Pork Tenderloin With Apple Cider Sauce|
Source: Arizona Republic - March 26, 2003
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
Preheat 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 dark. 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.
Makes 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