ROAST PORK TENDERLOIN WITH APPLES AND CIDER SAUCE

Pork tenderloin doesn't have much flavor so the many ways it can be marinated and/or cooked provide the interest. One friend of mine marinates it in Key West bitter orange juice that not only flavors it but tenderizes it as well. Here, there is no marinade, just a lovely combination of the sweetness of apples and the tartness of vinegar. Yum! Be careful not to cook the tenderloin too long or it will get tough.

ROAST PORK TENDERLOIN WITH APPLES AND CIDER SAUCE

serves 6

 

2 3/4 lb each pork tenderloins

1 T vegetable oil

1 T unsalted butter

2 Granny Smith apples, peeled, cored and each cut into 16 wedges

1 C low sodium fat free chicken broth

2/3 C unfiltered apple cider

1/2 t arrowroot

1 T water

2 t cider vinegar

1/2 t salt

1/4 t black pepper

 

 1. Preheat oven to 425.

 

2. Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch, oven proof non-stick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155 degrees, about 12-15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.

 

3. While meat is standing, heat butter in same skillet over moderately high heat, until foam subsides. Add apple wedges and saute, turning occasionally, until tender and golden brown, 5-7 minutes. Transfer apples to 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. (The arrowroot thickens the sauce.) 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 the platter.

 

 

4. Cut meat into 1/2" thick slices and serve topped with apples and sauce.