BistroMD’s Pork Tenderloin with Apple Cider Reduction
· 2 (1 pound) pork tenderloins cut in 1/2 crosswise
· Extra virgin olive oil
· Salt and freshly ground black pepper
· 1 1/2 cups apple cider
· 1/2 cup apple cider vinegar
· 1/4 cup maple syrup
1. Heat oven to 500F and arrange rack in the upper third.
2. Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
3. Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers at 145 to 150 degrees F°, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
4. When pork is ready, rest on cutting board, about 5 minutes. Warm sauce over medium-high heat; add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.
· 4 Fuji Apples cut in wedges
· 1/2 teaspoon of cinnamon ground
· 2 Tablespoons of golden raisin
· 1 Tablespoon of olive oil
· In a skillet, heat oil for 1 minute and then add the apples. Cook quickly for 3 minutes until seared lightly brown, add the cinnamon and continue cooking for another 2 minutes, add the raisins and sauté for 1 minute, remove and cool.
Serve with a side of your favorite vegetables.