This recipe was absolutely amazing!The cider sauce is so flavorful and it really makes the dish.
Ingredients
1-1/2 lb. pork tenderloin, trimmed, cut into 1" - thick medallions
1 cup apple cider
1/2 cup dry white wine
1 tablespoon apple cider vinegar
Pepper
Directions
Cut the pork tenderloin into 1" - thick medallions.
Heat a nonstick skillet sprayed with no stick spray over medium-high heat. Sear the pork for 5 minutes on each side or until brown.
Add apple cider, wine and apple cider vinegar. This will deglaze the pan and release any brown bits stuck at the bottom. Bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally.
Transfer the pork to a plate and season with pepper. Tent with foil to keep warm.This part is very important. Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes depending on your stove and the size of the pan you are using. Do not over-reduce or it will scorch.
Recipe adapted from - Noble Pig
Ingredients
1-1/2 lb. pork tenderloin, trimmed, cut into 1" - thick medallions
1 cup apple cider
1/2 cup dry white wine
1 tablespoon apple cider vinegar
Pepper
Directions
Cut the pork tenderloin into 1" - thick medallions.
Heat a nonstick skillet sprayed with no stick spray over medium-high heat. Sear the pork for 5 minutes on each side or until brown.
Add apple cider, wine and apple cider vinegar. This will deglaze the pan and release any brown bits stuck at the bottom. Bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally.
Transfer the pork to a plate and season with pepper. Tent with foil to keep warm.This part is very important. Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes depending on your stove and the size of the pan you are using. Do not over-reduce or it will scorch.
Recipe adapted from - Noble Pig
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