Pork Tenderloin with Cumberland Sauce

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2 tsp oil in a nonstick skillet over medium-high heat.
  • Season pork lightly with salt and pepper and cook for 4 to 5 minutes per side, or until brown on the outside and no longer pink but still juicy inside.
  • Transfer to plates or a platter and keep warm.
  • Add remaining 1 tsp oil to the skillet.
  • Add onions or shallots and cook, stirring, until softened, about 30 seconds.
  • Add wine and bring to a boil, stirring.
  • Boil for 5 to 6 minutes, or until reduced to about 1/3 cup.
  • Dissolve cornstarch in lemon juice and whisk into the sauce.
  • Cook, stirring, until thickened and glossy.
  • Remove from heat and stir in jelly, sugar and mustard.
  • Taste and adjust seasonings with more salt and pepper, if needed.
  • Spoon the sauce over the pork.
  • Serves 2 with side dishes, and doubles easily.
  • Note from Julie: I used black-currant jelly and the sauce was wonderful. I wouldn't describe it as sweet-and-sour - you'd have to taste it for yourself to know what I mean. But I used this recipe the first time I ever cooked pork tenderloin and it's become a recipe I use again and again as a favorite!
  • Posted to Gail's Recipe Swap by Liz LA, who got it from Eating Well Magazine.
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