Recipe by mykidslightmylife
The ultimate fall dinner! Serve with mashed or roasted potatoes, to go with the wonderful sauce! Edited to add the brown sugar - for those who like sweetness, but not necessary.
Top Review by K9 Owned
Really good recipe! Made as directed minus the brown sugar. I tasted the sauce without it and found it sweet enough for us. I was expecting it to take quite some time to reduce the cider as I elected to double the sauce. I reduced it by half while the pork was roasting and then went back to the directions. Everything came together beautifully. To gild the lily is totally unnecessary but I might try a shot of Calvados in the sauce next time as well as the cider and cream. Thanks so much for a real keeper!
- 1 (1 lb) pork tenderloin (about 1 pound)
- 1 cup apple cider or 1 cup apple juice
- 1⁄2 cup heavy cream
- 2 tablespoons cold butter
- 1 tablespoon brown sugar (optional)
- salt & pepper
Directions See How It's Made
- Preheat oven to 450 degrees. Salt and pepper the pork. Spray a baking pan with nonstick spray and place the pork in it. Bake for 20 minutes, or until a meat thermometer registers 155 to 160 degrees. Remove from oven and place pork on a cutting board.
- Pour the apple cider in the baking pan and scrape any brown bits from the bottom. Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet). Stirring occasionally, let the cider boil until it is reduced to 1/4 cup. It will be quite dark.
- Add cream & brown sugar and boil 5 minutes, or until very thick. Remove from heat. Add 1 tablespoon butter and beat vigorously as it melts. Add the second tablespoon and beat until it melts. To serve the pork, slice thinly and drizzle with sauce. Pass extra sauce in a gravy boat, if desired.