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    You are in: Home / Recipes / Roast Pork Tenderloin With Apple Cider Cream Sauce Recipe
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    Roast Pork Tenderloin With Apple Cider Cream Sauce

    Roast Pork Tenderloin With Apple Cider Cream Sauce. Photo by Baby Kato

    1/2 Photos of Roast Pork Tenderloin With Apple Cider Cream Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    mykidslightmylife's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

    • on December 08, 2008

      55

      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!

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    • on January 18, 2012

      55

      Very nice recipe, quick and easy to make. I did have to cook the tenderloin for an additional 20 minutes. The tenderloin was juicy and tender and the sauce was incredible, silky, smooth and sweet, next time I will only use half the sugar, (personal preference only). Thank you for sharing your recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2011

      45

      Loved trying something different and having it turn out tasty. I had to switch up the ingredients a little bit. My market was out of tenderloins so cooked a small pork loin roast instead which turned out moist and yummy. For the sauce I used the spiced cider drink mix and 1c of white wine in place the apple cider drink. I think the wine made it tarter and I did end up using all the brown sugar to get it to a nice tasting sauce. The sauce on its own was not interesting but top over the meat it was very complimentary and tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Roast Pork Tenderloin With Apple Cider Cream Sauce

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 290.2
     
    Calories from Fat 186
    64%
    Total Fat 20.7 g
    31%
    Saturated Fat 11.8 g
    59%
    Cholesterol 129.7 mg
    43%
    Sodium 129.3 mg
    5%
    Total Carbohydrate 1.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 24.0 g
    48%

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