Sunday, November 9, 2008

Pork Tenderloin with Apple Cider Sauce

Here is another great recipe from Cathy at Noble Pig. Check out her recipes and great pictures.
I served the pork with cheddar garlic smashed potatoes, asparagus, and Poizin wine. The wine came from a trip to California wine country. It is from Armida Winery in the Dry Creek Valley appellation. The bottle itself has a cool skull and cross bones on it. The wine is called "the wine to die for". It is a Zinfandel with a hint of fruitiness and a small kick of tannins. Check out the website

Pork Tenderloin with Apple Cider Sauce
1 tbsp extra virgin olive oil
1 lb pork tenderloin
1 cup apple cider
1/2 cup chicken stock (original recipe called for white wine)
2 tbsp apple cider vinegar
salt and pepper

Cut the pork into 2 inch medallions and season with salt and pepper.
Heat oil in dutch oven over medium-high heat.
Sear the pork on each side for about 5 minutes or until a nice crust has formed.
Add cider, stock, and vinegar.
Bring to a boil, cover and cook for 5 minutes.
Remove lid and cook for 5 more minutes.
Transfer pork to a plate and tent with aluminum foil to keep warm.
Simmer the liquids until reduced to about 1/2 cup.
The sauce should be thick and syrupy (this will take about 20 minutes).
Spoon sauce over pork and serve.


noble pig said...

I'm so glad you liked it! Check under my Zinfandel archives on my site and see the write up I did on Poizin, it came with an interesting accessory!

Thanks again!

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