PORK TENDERLOIN WITH APPLE CIDER AU JUS
Pork tenderloin, apple cider, apple cider vinegar, and maple syrup make this dish both sweet and tangy. Double the sauce for dipping, if desired. I usually serve this with caramelized onions and apples as a side.
Provided by Bren
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
- Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
- Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
- Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
- Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
- Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 13.5 g, Cholesterol 49.1 mg, Fat 5.9 g, Protein 17.6 g, SaturatedFat 1.2 g, Sodium 106.4 mg, Sugar 11.7 g
PORK TENDERLOIN W/APPLE CIDER REDUCTION
Steps:
- Pat pork tenderloins dry with paper towels, brush with oil and season well with salt and pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces. Please pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3 about 8 minutes. 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 about 5 minutes. 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. Serve with pan sauce spooned over.
PORK TENDERLOIN WITH APPLES, CALVADOS AND APPLE CIDER
A great recipe to serve guests. They will think they are eating in a fine restaurant in France. Impressive dish but quick and easy to prepare. From Bon Appetit, May 1994. Calvados can be expensive so you may want to use another apple brandy. To get the best flavor, be sure to use quality ingredients. It is important to use Golden Delicious apples. Many apple varieties are tasty when eaten fresh but do not withstand the cooking process. Use a good quality apple cider...not apple juice. Good apple cider can be found in the produce section during the fall.
Provided by swissms
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
- Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
- Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
Nutrition Facts : Calories 570.4, Fat 42.8, SaturatedFat 25, Cholesterol 194.5, Sodium 183.1, Carbohydrate 23.6, Fiber 3.4, Sugar 15.5, Protein 25.3
CIDER BRAISED PORK TENDERLOIN WITH APPLES
Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples. Perfect for a day when you have little time, you can have this on the table in just over an hour! From Savor The Best.
Provided by Chef PotPie
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
- In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
- Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer.
- Transfer the apples and pork to a plate and allow to rest for 10 minutes.
- While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher.
- To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.
Nutrition Facts : Calories 295.2, Fat 11.3, SaturatedFat 3.9, Cholesterol 89.7, Sodium 477.4, Carbohydrate 20.7, Fiber 2.8, Sugar 9.6, Protein 27.7
ROAST PORK TENDERLOIN WITH APPLES AND CIDER SAUCE
Categories Fruit Juice Fruit Pork Roast Low Fat Quick & Easy Vinegar Apple Pork Tenderloin Fall Healthy Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
- While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
- Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.
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