Pork Tenderloin with Creamy Apple Cider Sauce
- 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
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.