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Ingredients
- 3 cups unfiltered apple cider
- 1/2 cup brandy
- 3 thyme sprigs
- 1 large shallot, sliced
- 2 tablespoons butter
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 (3/4-pound) pork tenderloins, trimmed
- Cooking spray
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
1. Combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 32 minutes). Remove from heat; discard thyme and shallot. Stir in butter, mustard, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
2. Preheat oven to 475°.
3. Sprinkle pork evenly with remaining 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Lightly coat with cooking spray. Place pork in a roasting pan; bake at 475° for 9 minutes. Turn pork over; brush evenly with 2 tablespoons cider mixture. Bake an additional 8 minutes or until thermometer inserted in the thickest portion of pork registers 140°. Let pork stand for 10 minutes. Slice pork, and serve with remaining sauce.
Nutritional Information:
Amount per serving
Calories: 269
Fat: 6.3g
Saturated fat: 3.2g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 0.6g
Protein: 24.1g
Carbohydrate: 16.6g
Fiber: 0.4g
Cholesterol: 84mg
Iron: 1.4mg
Sodium: 308mg
Calcium: 11mg
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