Pork Tenderloin With Caramelized Apples
Ingredients
2 tablespoons vegetable oil
1 tablespoon each cider vinegar, Dijon mustard
2 pork tenderloins (2 ½ lb.)
1 tablespoon butter
1/2 cup chicken broth
3/4 cup apple cider
1/2 cup whipping cream
2 tablespoons butter
4 apples, cored, in ½ inch slices
1 tablespoon brown sugar
Preparation
1
Mix 1 tablespoon oil, vinegar, mustard and brown sugar. Transfer to a large plastic bag and add pork. Seal bag and refrigerate several hours.
2
Heat remaining 1 tablespoon oil and butter in large skillet. Add pork and brown well on all sides, seasoning with salt and pepper. Add stock; reduce heat and simmer about 35 minutes. Remove meat and set aside, tented with foil to keep warm. Add apple cider to pan juices and boil until reduced to about 3/4 cup (5 minutes).
3
Meanwhile, melt butter in large skillet. When hot add apples and cook until barely tender. Sprinkle with brown sugar and continue cooking 1 minute longer. Finish sauce by adding cream to the reduce cider mixture. Boil until slightly thickened. Serve pork in thin slices topped with sauce and apples on the side. Serves 6.
Tools
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Yield:
4.0 servings
Added:
Sunday, December 20, 2009 - 2:35am
