Pork tenderloin with creamy apple cider sauce

Family Circle

Serves: 6

  • 2 small pork tenderloins, about 3/4 lb. each
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil
  • 2 Tbsp all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 1 cup apple cider
  • 1/2 cup heavy cream
  • 2 Tbsp Dijon mustard
  • 2 Tbsp chopped parsley
  • 1  1/2 cups couscous

Heat oven to 425. Season pork with 1/2 tsp of the salt and 1/4 tsp of the pepper. Heat oil in a large oven-proof nonstick skillet over medium-high heat. Brown pork on all sides, about 7 minutes total. Place skillet in oven and bake for 12 minutes or until internal temperature registers 145 degrees. Carefully remove from oven (handle will be hot), place meat on a serving platter and cover.

Stir flour into 1 cup of the broth until flour is dissolved; add to skillet. Add apple cider and simmer 5 minutes, stirring occasionally. Stir in cream and 1/4 tsp each of the salt and pepper; add mustard and simmer 1 minute. Add parsley.

Meanwhile, place the remaining 1 cup broth, 1/2 cup water and the remaining 1/4 tsp salt in a medium-size saucepan and bring to a simmer. Turn off heat and stir in couscous. Cover; let stand 5 minutes. Fluff with a fork. Thinly slice pork and serve with sauce and couscous.

*Chef’s note: This was pretty good; I was a little disappointed, but I also had to make some adjustments to the recipe that may have sacrificed some flavor. I substituted apple juice and tablespoon of apple cider vinegar in place of the apple cider; as you can see by my photo, the vinegar may not have agreed with the half and half I used in place of the cream and made it curdle a tad. Also served rice instead of couscous, which was fine.

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