Apple Cider Sauce
- Ready In:
- 17mins
- Ingredients:
- 11
- Yields:
-
2 tenderloins
- Serves:
- 6
ingredients
- 1 1⁄2 cups apple cider
- 1 cup low sodium chicken broth
- 2 teaspoons cider vinegar
- 1 cinnamon stick
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 large shallots, minced (about 1/2 cup)
- 1 tart apple, such as Granny Smith, cored, peeled, and diced small
- 1⁄4 cup apple brandy or 1/4 cup calvados
- 1 teaspoon minced fresh thyme leave
- table salt
- ground black pepper
directions
- Combine cider, broth, vinegar, and cinnamon stick in medium saucepan; simmer over medium-high heat until liquid is reduced to 1 cup, 10 to 12 minutes. Remove cinnamon stick and discard. Set sauce aside until pork is cooked.
- Put 1 tablespoon butter in a clean skillet and heat over medium heat until melted and foaming subsides. Add shallot and apple and cook, stirring occasionally, until softened and beginning to brown, 1 to 2 minutes. Remove skillet from heat and add Calvados. Return skillet to heat and cook about 1 minute, scraping bottom with wooden spoon to loosen browned bits.
- Add reduced cider mixture, any juices from resting meat, and thyme; increase heat to medium-high and simmer until thickened and reduced to 1 1/4 cups, 3 to 4 minutes. Off heat, whisk in remaining 3 tablespoons butter, and adjust seasonings with salt and pepper. Pour sauce over pork and serve immediately.
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Reviews
-
Was this wonderful or what? I have to admit I made a lot of subsitutions, but I don't think they were a big diversion from the original. I used some previously reduced (boiled cider) for the apple cider and made it 1/2 cup instead of 1 1/2 cups. I used homemade chicken broth. I also goofed and put the entire 4 Tbsp butter into the pan for the shallots and apple. It didn't seem to matter that much. I used brandy instead of calvados. I didn't have fresh thyme, so I sprinkled a couple generous dashes of dried, ground thyme into the mix. Regardless of the subs, it was fabulous over my crock pot roasted pork loin. It's a keeper in my "favorites" book.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!