Pork Tenderloin with apple cider sauce
Calories: 283
Makes 4 servings Total time: 40 minutes
FOR THE PORK, PLACE:
Sage leaves ( optional) 1 1/4 lb. pork tenderloin, trimmed 1 Tbsp. olive oil 3/4 tsp. each kosher salt and black pepper
FOR THE SAUCE, MELT:
1 Tbsp. unsalted butter 1 cup minced onions 1 Tbsp. minced fresh garlic 11/ 2 cups apple cider 1/2 cup low-sodium chicken broth 1 sprig fresh sage 1 Tbsp. cornstarch 1 Tbsp. cider vinegar 1 Tbsp. minced fresh sage 1/2 tsp. each kosher salt and black pepper 1 Pink Lady apple, diced, tossed with 1 Tbsp. fresh lemon juice
Preheat oven to 450°. For the pork, place sage leaves on tenderloin; tie with kitchen string.
Heat oil in a sauté pan over medium-high. Season tenderloin with 3/4 tsp. salt and 3/4 tsp. pepper.
Sear tenderloin in oil on all sides, 5–6 minutes; transfer to a baking sheet. Roast tenderloin until an instant-read thermometer inserted into center registers 145°, 15–20 minutes. Transfer tenderloin to a plate, tent with foil, and let rest 10 minutes; slice into 12 pieces.
For the sauce, melt butter in same sauté pan over medium heat. Add onions; cook until softened, about 5 minutes. Add garlic; cook until fragrant, 1 minute. Deglaze pan with cider and broth, scraping up any brown bits. Add sage sprig, bring sauce to a boil, then reduce by half, 5 minutes.
Whisk together cornstarch and vinegar, whisk into boiling sauce, and cook until thickened, 1 minute. Strain sauce through a sieve, discarding solids, then add minced sage and season sauce with 1/2 tsp. salt and 1/2 tsp. pepper. Whisk any residual juices from the tenderloin into the sauce.
Serve tenderloin with sauce and top with diced apple.
Per serving: 283 cal; 10g total fat (3g sat, 5g mono, 1g poly); 100mg chol; 718mg sodium; 18g carb (2g fiber, 11g total sugars); 31g protein; 2mg iron; 24mg calcium