Pork Tenderloin with Cider Cream
- 1 pork tenderloin
- 1/2 c chicken broth
- 1/4 c apple cider
- 1/4 c apple cider vinegar
- 1/3 c heavy cream
- Salt and pepper to taste
Bake tenderloin at 350 until tender
Remove tenderloin from baking pan, cover with foil, and set aside to rest.
Place the baking pan on a burner and turn on medium high heat.
Add chicken broth and deglaze pan drippings.
Add cider an vinegar.
Boil until liquid is reduced by half.
Lower heat and add heavy cream.
Stir until thickened slightly (I often add 1-2 T cornstarch dissolved in 1/4 c cold chicken broth to get a thicker sauce)
Add salt and pepper.
Slice tenderloin and place in sauce to coat and re-heat.
Serve over wild brown rice.