Prep 5 mins
Cook 20 mins
This recipe is adapted from America's Test Kitchens, and makes enough to sauce 2 pork tenderloins. Posted for Summer '09 Comfort Cafe.
- 1 1⁄2 cups apple cider
- 1 cup chicken broth (low sodium)
- 2 teaspoons cider vinegar
- 1 cinnamon stick
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 large shallots, minced (about 1/2 cups)
- 1 tart apple, such as Granny Smith, cored, peeled and diced small
- 1⁄4 cup calvados (or apple-flavored brandy)
- 1 teaspoon fresh thyme leave, minced
- table salt and black pepper
- Combine cider, broth, vinegar, and cinnamon stick in a 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.
- Pour off any fat from the skillet in which the pork was cooked. Add 1 tablespoon butter 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 a 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.