PORK TENDERLOIN WITH APPLE CIDER REDUCTION RECIPE | AIDA ...
Provided by Aida Mollenkamp
Categories main-dish
Total Time 33 minutes
Prep Time 3 minutes
Cook Time 25 minutes
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Heat oven to 500 degrees F and arrange rack in the upper third.
- Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
- Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
- When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.
PORK TENDERLOIN MEDALLIONS & BALSAMIC REDUCTION RECIPE ...
Whip up a simple yet flavorful meal of pork tenderloin topped with a balsamic reduction infused with fresh rosemary, garlic, and shallots.
Provided by Blakeslee Wright
Total Time 15 minutes
Yield 4 servings (serving size: 3 pork medallions and 2 tablespoons reduction)
Number Of Ingredients 11
Steps:
- Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.
Nutrition Facts : Calories 222 calories, CarbohydrateContent 13.6 g, CholesterolContent 74 mg, FatContent 6 g, FiberContent 0.1 g, ProteinContent 24.2 g, SaturatedFatContent 1.3 g, SodiumContent 400 mg
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