Pork Tenderloin with Creamy Apple Cider Sauce

Pork Tenderloin with Creamy Apple Cider Sauce
Pork Tenderloin with Creamy Apple Cider Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    small pork tenderloins, about 3/4 pound each

  • 1

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 1

    tablespoon olive oil

  • 2

    tablespoons all-purpose flour

  • 2

    cups reduced-sodium chicken broth

  • 1

    cup apple cider

  • 1/2

    cup heavy cream

  • 2

    tablespoons Dijon mustard

  • 2

    tablespoons chopped parsley

  • 1 1/2

    cups couscous

Directions

Directions 1. Heat oven to 425 degrees F. 2. Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon 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 F. Carefully remove from oven (handle will be hot), place meat on a serving platter and cover. 3. 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 teaspoon each of the salt and pepper; add mustard and simmer 1 minute. Add parsley. 4. Meanwhile, place the remaining 1 cup broth, 1/2 cup water and the remaining 1/4 teaspoon salt in a medium sizesaucepan and bring to a simmer. Turn off heat and stir in couscous. Cover; let stand 5 minutes. Fluff with a fork. 5. Thinly slice pork and serve with sauce and couscous. For each lunch, reserve one serving of pork.

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