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Ingredientes
- 2 tbsp. vegetable oil
- 1 tbsp. each cider vinegar, Dijon mustard & brown sugar
- 2 pork tenderloins (2 1/2 lb.)
- 1 tbsp. butter
- Salt & pepper
- 1/2 c. chicken broth
- 3/4 c. apple cider
- 1/2 c. whipping cream
- Apples:
- 2 tbsp. butter
- 4 apples, cored, in 1/2 inch slices
- 1 tbsp. brown sugar
Direcciones
- Mix 1 Tbsp. oil, vinegar, mustard and brown sugar. Transfer to a large plastic bag and add in pork. Seal bag and chill several hrs.
- Heat remaining 1 Tbsp. oil and butter in large skillet. Add in pork and brown well on all sides, seasoning with salt and pepper. Add in stock; reduce heat and simmer about 35 min. Remove meat and set aside, tented with foil to keep hot. Add in apple cider to pan juices and boil till reduced to about 3/4 c. (5 min).
- Meanwhile, heat butter in large skillet. When warm add in apples and cook till barely tender. Sprinkle with brown sugar and continue cooking 1 minute longer. Finish sauce by adding cream to the reduce cider mix. Boil till slightly thickened. Serve pork in thin slices topped with sauce and apples on the side. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 141 | 47% |
| Total Fat 16.04g | 20% |
| Saturated Fat 6.89g | 28% |
| Trans Fat 0.13g | |
| Cholesterol 80mg | 27% |
| Sodium 149mg | 6% |
| Potassium 497mg | 14% |
| Total Carbs 23.6g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 18.82g | 13% |
| Protein 17.28g | 28% |
