Pork Tenderloin with Apple Cider Reduction

This is one of Andy's all time favorite recipes. I don't make it frequently because the cheapest I can get pork tenderloin is $3.49/lb. It is a bit of a splurge for us, but it is so worth it! The nice thing is if I make the recipe as directed we have plenty for leftovers and eat this for dinner two nights in a row.

And to give credit where it is due for this wonderful recipe: This one came from Aida Mollenkamp on the Food Network.

Here's the recipe:

Ingredients

* 2 (1 pound) pork tenderloins, cut in 1/2 crosswise
* Vegetable oil
* Salt and freshly ground black pepper
* 1 1/2 cups apple cider
* 1/2 cup apple cider vinegar (I reduce this to 1/4 cup)
* 1/4 cup maple syrup (make sure to use the real stuff)

Directions

Heat oven to 500 degrees F and arrange rack in the upper third. (I cook the pork at 450 degrees. I had more luck and less burning this way. The cooking time is more like 20-25 minutes, but worth it to not deal with the smoke!)

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.

Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 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. (I like to sprinkle the sauce with corn starch and whisk it in to thicken the sauce slightly.)

When pork is ready, remove to a cutting board to rest 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.



Serve with Roasted Sweet Potatoes with Pecans and Spiced Maple Sauce. It's amazing!!