Made This Recipe? Add Your Photo

Total Time
25mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Off heat, whisk in remaining 3 tablespoons butter and adjust seasonings with salt and pepper. Pour sauce over pork and serve immediately.