Pork Tenderloin with Apple Cider Sauce

Easy and Versatile 

I revisited this new recipe over the weekend to be sure my ingredients were in the right quantities.  I am glad I did because the apple cider was much sweeter this time, so I had to add more Worcestershire sauce at the end to keep it in balance.  You don't want this to be an overly sweet sauce.  It's the intensity of the apple flavor from the reduction which makes it memorable.

We buy our cider from Wager's Cider Mill in Penn Yan.  At the beginning of the apple season, their apple juice was less sweet and thin.  By this time of year, the cider is sweet and thick.  It depends on the variety of apples they are pressing.  

This sauce would also go well with pork chops or anything pork. 

---Barbara

Pork Tenderloin with Apple Cider Sauce

Serves 4 

2 cups apple cider

1/2 - 1 t. red pepper flakes

1 t. honey

2-3 T. Worcestershire sauce

1.5 - 2 T. butter

1 pork tenderloin

Salt and pepper

Porcini mushroom powder (optional)

Combine cider, red pepper flakes, honey, Worcestershire sauce in a small sauce. 

Bring to a boil and reduce to a 1/2 cup thick sauce. This will take about 1/2 hour on high. 

Taste the sauce.  If needed add more Worcestershire sauce to keep it from being too sweet.  

Set aside until meat is roasted. 

Preheat oven to 350 degrees. 

Dry off the pork. Salt and pepper it well.  Place on a broiler-safe roasting pan.  Tuck under thin end. Sprinkle with porcini powder. 

Roast for 30-35 minutes until 165 degrees.  Turn on broiler. Broil until browned.  Remove to a carving board and tent with aluminum foil for 15 minutes. 

While the meat is resting, bring back the sauce to a simmer and stir in the butter. 

Slice the meat, 

and pour sauce over slices. 

Serve extra at the table. 

B