Roasted Pork Tenderloin with Apple Cider Reduction
This recipe makes a great main dish that pairs well with just about any side.
Heat oven to 500 degree Fahrenheit. Lay tin foil or parchment paper over a baking sheet. Spray with non-stick oil.
Heat a large pan over medium high heat. Add olive oil and sear pork on all sides until browned. Place the seared pork on the baking sheet. Place in the oven and roast for 20-30 Minutes, or until the center temperature is 145 degrees. Remove pork from oven, set aside and allow to rest without cutting for 5-10 minutes to protect juiciness.
While pork is roasting, place a medium pan over high heat and add the cider and vinegar. Cook until the mixture reduces to about 2/3, which takes about 8 minutes. Add 2 tablespoons of the thickener, a little at a time to avoid clumping and stir well until completely dissolved. Remember that once the glaze cools it will be thicker. Remove sauce from heat, stir in maple syrup and set aside.
Cut the pork into medallions. You may drizzle the glaze over each serving of pork or pour the glaze over the pork in a large bowl and turn to coat completely. Serve with a large portion of roasted vegetables like brussel sprouts, beets, and carrots or a fresh green salad.
Serving Size 3 oz
Servings 6
- Amount Per Serving
- Calories 282
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3g15%
- Total Carbohydrate 18g6%
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oven to 500 degree Fahrenheit. Lay tin foil or parchment paper over a baking sheet. Spray with non-stick oil.
Heat a large pan over medium high heat. Add olive oil and sear pork on all sides until browned. Place the seared pork on the baking sheet. Place in the oven and roast for 20-30 Minutes, or until the center temperature is 145 degrees. Remove pork from oven, set aside and allow to rest without cutting for 5-10 minutes to protect juiciness.
While pork is roasting, place a medium pan over high heat and add the cider and vinegar. Cook until the mixture reduces to about 2/3, which takes about 8 minutes. Add 2 tablespoons of the thickener, a little at a time to avoid clumping and stir well until completely dissolved. Remember that once the glaze cools it will be thicker. Remove sauce from heat, stir in maple syrup and set aside.
Cut the pork into medallions. You may drizzle the glaze over each serving of pork or pour the glaze over the pork in a large bowl and turn to coat completely. Serve with a large portion of roasted vegetables like brussel sprouts, beets, and carrots or a fresh green salad.
