Sometimes I run out of creative ways to prepare a pork tenderloin, which is not good since my grocery store often runs a special on them and I always have one or two in my freezer at all times. So, when I picked up some apple cider recently and came up with this delicious pork recipe inspired by it, I felt like I need to run and share it with you. I assume I am not alone in my pork prep problems? Right?
In this dish, the tenderloin is cut into medallions, which I don't often do. I found it makes plating prettier and it also helps the pork to cook a lot faster-- this is key if you don't have all night!
This is a prefect seasonal dish that is impressive enough for company and easy enough to prepare on a weeknight too. Enjoy!
Ingredients:
- 1/2 pork tenderloin, trimmed of excess fat
- 1 Tbs. butter
- 1/2 Tbs. extra virgin olive oil
- 1/4 cup shallots, minced
- 1 clove garlic, thinly sliced
- Salt and pepper, to taste
- 3 Tbs. brandy
- 1/2 cup apple cider
- 1/2 Tbs. Dijon mustard
Serves 2
Preheat the oven to 400 degrees.
Melt butter and oil in a cast iron (or other oven-proof) skillet over medium high heat. Add shallots and saute for 3-4 minutes, stirring frequently. Add garlic and cook for 1 minute.
Slice the tenderloin into 4 even medallions. Season pork with salt and pepper and add to the pan. Cook on both sides until brown, 4-5 minutes on each side. Transfer to a plate.
Add brandy to the pan and cook for 3 minutes while scraping brown bits from the bottom of the pan. Raise heat to high and whisk in the apple cider and Dijon. Bring to a boil, reduce heat to medium and simmer for about 5 minutes or until sauce begins to thicken.
Add pork back to the skillet and turn to coat in the sauce mixture. Place skillet in the oven and cook for 10 minutes.
Remove from oven and plate the medallions. The sauce will have thickened in the oven, but if it isn't thick enough for serving you can cook it on the stove for an additional 3-4 minutes. Spoon over the pork and serve.
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