BONELESS PORK TENDERLOIN - WITH HONEY MUSTARD SAUCE ON ARUGULA

By akselden

Ingredients

• SAUTEED APPLES:
• 1-1 lb. pork tenderloin
• 1 1/2 tsp. kosher salt, divided
• 3/4 tsp. coarse ground black pepper, divided
• 1 T. vegetable oil
• 2 cloves garlic, minced
• 2 T. finely minced shallots
• 1 1/3 C. chicken broth
• 1/4 C. honey mustard
• 3 T. white wine vinegar
• 2 tsp. snipped fresh thyme
• Kosher salt and pepper to taste
• Arugula
• 4 Haralson apples, peeled, cored sliced
• 1/2 C. brown sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. kosher salt
• 1/4 C. unsalted butter
• 1/3 C. fresh pressed apple cider

Details

Servings 4

Preparation

Step 1

1. Season tenderloin with 1 tsp. salt and 1/2 tsp. pepper. Heat oil in large saute pan over medium high heat; brown tenderloin on all sides (7-8 minutes).

2. Arrange tenderloin on rack in shallow roasting pan. Roast in a preheated 425°F oven until slightly pink in center (15-20 minutes).

3. While tenderloin is roasting, add garlic and shallots to saute pan; saute 1 minute over medium heat. Stir in chicken broth, mustard, vinegar, thyme, 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil; reduce heat and simmer until mixture reduces to sauce consistency (10-12 minutes). Season to taste with salt and pepper.

To serve:
4. Divide arugula among 4 dinner plates. Slice pork on the diagonal; arrange pork slices over arugula, slight overlapping. Top with sauce. Serve with Sauteed Apples.

SAUTEED APPLES:
5. In large bowl, combine apples, brown sugar, cinnamon and salt. In large saute pan, melt butter over medium heat; stir in apples. Cook 10 minutes, stirring occasionally. Add apple cider, continue cooking until liquid is reduced by half (about 5 minutes).