by melissav
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my 41 recipes »
melissav's Notes:
Expand2 Pork Tenderloins Ask a question about this ingredient
3/4 cups Apple Cider Vinegar Ask a question about this ingredient
1/2 Chicken Stock or Broth Ask a question about this ingredient
2 tablespoons Honey Ask a question about this ingredient
4 Sage Leaves Ask a question about this ingredient
2 tablespoons Grapeseed Oil Ask a question about this ingredient
3/4 cups Shallots, thinly sliced Ask a question about this ingredient
1.5 cups Mushrooms, sliced (your choice) Ask a question about this ingredient
2 Cloves of Garlic, pressed or minced Ask a question about this ingredient
3/4 cups Hard Cider (I used J.K.'s Scrumpy Hard Cider available at Whole Foods) Ask a question about this ingredient
1 teaspoon Whole Grain Dijon Ask a question about this ingredient
1/3 cup Creme Fraiche Ask a question about this ingredient
1 tablespoon Chives, chopped Ask a question about this ingredient
1 tablespoon Parsley, chopped Ask a question about this ingredient
Preheat the oven to 400 degrees. Salt each pork tenderloin with 1 teaspoon salt each and set aside. Let stand unrefrigerated while you prepare the rest of the ingredients.
Ask a question about this stepOpen the Hard Cider and set aside 3/4 Cup. Pour the remainder into a frosty glass for a chef's treat.
Ask a question about this stepMeanwhile, in a small saucepan, bring the apple cider vinegar, chicken stock, sage leaves, and honey to a boil. Reduce heat and simmer until reduced to 1/2 cup - approximately 25-30 minutes. Remove sage leaves and set aside the reduced mixture.
Ask a question about this stepHeat 1TB oil in a ovenproof skillet over high head until almost smoking. Sear the tenderloins on each side for 2-3 minutes. Put the skillet in the oven until the pork is cooked to your taste. I cook until a thermometer inserted into the center of the tenderloin registers 140 degrees. Remove the pork from the skillet and set aside to rest.
Ask a question about this stepPut the skillet over medium high heat and add additional grapeseed oil if necessary to reach approximately 1 TB of oil in the pan. Add the shallots, garlic, and a sprinkle of salt and saute until golden. Reduce heat to medium and deglaze the pan with the hard cider and let it reduce down. Then add the reduced vinegar mixture, and the mustard and let it reduce for a few minutes. Add the creme fraiche and the chives and parsley. Let it cook for 1-2 minutes. Add salt and pepper to taste.
Ask a question about this stepSlice the tenderloin and serve with a generous scoop of sauce and shallots and mushrooms. I served it on top of soft polenta mixed with a pat of butter and some mascarpone.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
