PORK TENDERLOIN WITH CIDER SAUCE AND CARMELIZED APPLES | WHAT’S FOR DINNER? | COOK WITH ME | ASHLEYLAURENPRICE
Welcome back to my channel or welcome if you are new! This recipe is a MUST, whether it is for fall/winter or year-round, it is sure to please. My Yiayia, or grandma, would make this when we visited and I recently got the recipe from her to recreate. I quickly remembered why it is a family favorite.
PORK TENDERLOIN W/CIDER SAUCE AND CARMELIZED APPLES
2 tablespoons vegetable oil
1 tablespoon each: cider vinegar, brown sugar, dijon mustard
2 pork tenderloins, about 2.5 pounds
1 tablespoon butter
Salt and Pepper
1/3 cup chicken stock or broth
2/3 cup apple cider
1/3 cup heavy whipping cream
Apples:
1 tablespoon butter
2 apples, sliced
1 tablespoon brown sugar
Mix 1 tablespoon of the oil, vinegar, mustard, and brown sugar. Place in a Ziploc bag with trimmed pork tenderloin and marinate in the refrigerator for 1 to 12 hours.
Heat 1 tablespoon of oil with butter in a large skillet. Add pork and brown on all sides, seasoning each side generously with salt and pepper, while turning. Add stock, reduce heat and simmer gently, covered, for about 35 minutes or until cooked.
Remove meat and set aside, tented with foil. Add apple cider to pan juices and boil, uncovered, until reduced to about 1/2 cup, about 5 minutes.
Meanwhile, for the apples, melt butter in a skillet and add apples. Cook to desired doneness and then add brown sugar and cook for about 1 minute.
Finish sauce by adding cream and boil until slightly thickened, about 1 to 2 minutes. Slice pork and serve with apples and sauce.
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