Roast Pork Tenderloin with Apples and Cider Sauce

Name: Roast Pork Tenderloin with Apples and Cider Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 158 milliliters unfiltered apple cider; 1 teaspoons arrowroot; 0 teaspoons black pepper; 2 teaspoons cider vinegar; 237 milliliters low-sodium fat-free chicken broth; 454 grams Granny Smith apples, peeled, cored, and each cut into 16 wedges; 680 grams pork tenderloins; 1 teaspoons salt; 2 teaspoons unsalted butter; 1 Tbsp vegetable oil; 1 Tbsp water

Roast Pork Tenderloin with Apples and Cider Sauce is a gluten free main course. One serving contains 223 calories, 24g of protein, and 8g of fat. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of chicken broth, granny smith apples, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the arrowroot you could follow this main course with the Allergen-free Brownies as a dessert.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

Pat tenderloins dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.)

Ingredients you will need

Wrap

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Aluminum Foil

Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.

Equipment you will use

Aluminum Foil

While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides.

Ingredients you will need

Butter

Meat

Equipment you will use

Frying Pan

Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes.

Ingredients you will need

Apple

Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl.

Ingredients you will need

Chicken Broth

Arrowroot

Apple

Cider

Water

Equipment you will use

Frying Pan

Whisk

Bowl

Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes.

Ingredients you will need

Arrowroot

Sauce

Equipment you will use

Whisk

Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.

Ingredients you will need

Salt And Pepper

Vinegar

Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.

Ingredients you will need

Apple

Sauce

Meat

Each serving contains about 200 calories and 7 grams fat.

Self

Equipment

Ingredients

Servings:

158milliliters

unfiltered apple cider 1teaspoons

arrowroot 0teaspoons

black pepper 2teaspoons

cider vinegar 237milliliters

low-sodium fat-free chicken broth 454grams

Granny Smith apples, peeled, cored, and each cut into 16 wedges 680grams

pork tenderloins 1teaspoons

salt 2teaspoons

unsalted butter 1Tbsp

vegetable oil 1Tbsp

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Zuccardi Aluvional Altamira Malbec with a 4.6 out of 5 star rating seems like a good match. It costs about 90 dollars per bottle.