Roast Pork Tenderloin With Apple Cider Cream Sauce

"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."
 
Roast Pork Tenderloin With Apple Cider Cream Sauce created by Baby Kato
Ready In:
50mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • 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.

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  1. Baby Kato
    Roast Pork Tenderloin With Apple Cider Cream Sauce Created by Baby Kato
  2. Baby Kato
    Roast Pork Tenderloin With Apple Cider Cream Sauce Created by Baby Kato
  3. Baby Kato
    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.
     
  4. OCMom1
    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.
     
  5. Cook4_6
    My eldest daughter has proclaimed this to be her favorite fall meal. Even though I am not really fond of sweet sauces for meat, I found this one to be exceptional! I was hesitant to add the brown sugar, but did, and am glad I did. It was perfect. I served it with cheddar-garlic mashed, garlic green beans and a salad. Yummo!
     

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