Pork Tenderloin with Apple Cider Reduction Recipe

Pork Tenderloin with Apple Cider Reduction Recipe

How To Make Pork Tenderloin with Apple Cider Reduction

Add some sweetness to this undeniably meaty roast pork tenderloin by reducing some apple cider and serving it as a sauce alongside the meat.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • 2pork tenderloins
  • vegetable oil
  • salt
  • freshly ground black pepper
  • cupsapple cider
  • ½cupapple cider vinegar
  • ¼cupmaple syrup

Instructions

  1. Arrange an oven rack in the upper third of oven. Heat oven to 500 degrees F.

  2. Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat.

  3. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally. Set pork aside on a baking sheet and repeat with remaining pieces.

  4. Place pork in oven and cook for about 15 minutes, until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F.

  5. Meanwhile, place pan over high heat, add cider and vinegar, and stir, scraping up any browned bits. Cook for about 8 minutes, until mixture is reduced by ⅔.

  6. Reduce heat to medium, stir in maple syrup, and remove from heat until pork is cooked. When pork is ready, remove to a cutting board to rest for about 5 minutes.

  7. Warm sauce over medium-high heat, add pork and any accumulated juices, and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Spoon pan sauce over pork and serve.

Nutrition

  • Calories: 453.71kcal
  • Fat: 14.46g
  • Saturated Fat: 3.37g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 7.31g
  • Polyunsaturated Fat: 2.39g
  • Carbohydrates: 24.74g
  • Fiber: 0.49g
  • Sugar: 20.98g
  • Protein: 52.37g
  • Cholesterol: 164.13mg
  • Sodium: 933.96mg
  • Calcium: 50.51mg
  • Potassium: 1165.72mg
  • Iron: 2.76mg
  • Vitamin A: 0.32µg
  • Vitamin C: 0.84mg
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