Recipe: Pork Tenderloins with Cider Lentils and Apple Pan Sauce

PORK TENDERLOINS WITH
APPLE SAUCE AND CIDER LENTILS

"Only 2 tablespoon added fat (olive oil) but it's a dinner you'd be proud to serve at any special occasion. Fun to cook: Put 2 large skillets and a large saucepan on top of the stove - make lentils first, start the pork, then the sauce."

FOR THE CIDER LENTILS:
1 lb. tiny black lentils
1 1/2 cups water
1 1/2 cups apple cider
2 teaspoons chicken bouillon (paste)
3 whole cloves
2 bay leaves
1 small onion, minced
Salt and pepper

FOR THE PORK TENDERLOINS:
3 lbs. pork tenderloins
2 tablespoons olive oil
4 or 5 large shallots, peeled and halved

FOR THE APPLE PAN SAUCE:
1 1/2 cups apple cider, divided use
1 teaspoon cinnamon
3 green apples, peeled and sliced in 1/2" wedges
1 1/2 tablespoons minced fresh ginger
1/2 teaspoon ground sage
3/4 cup dry white wine
3 cups chicken stock or broth
Zest of 1 orange
1 teaspoon arrowroot
Salt and pepper

TO PREPARE THE CIDER LENTILS:
Combine all ingredients for the lentils (except salt and pepper) in a large saucepan and bring to a boil. Reduce heat, cover and simmer 40-45 minutes till liquid has been absorbed. Salt and pepper to taste - remove bay leaves.

TO PREPARE THE PORK TENDERLOINS:
Pat pork dry, salt and pepper. In a large skillet over high heat, brown meat and shallots well on all sides. Cook until instant-read thermometer registers 150 degrees F in thickest part. Remove to serving plate, cover with foil and let sit 10 minutes before carving. (Save pan for finishing sauce.)

TO MAKE THE APPLE PAN SAUCE:
Put 3/4 cup cider, cinnamon and apples in large skillet, simmer 2-3 minutes till apples are just soft, remove them from pan and set aside.

Add remaining 3/4 cup cider to the pan. Remove browned shallots from pork in pan; chop and add to cider with ginger, sage, and wine. Boil 4 minutes. Add chicken stock, boil and reduce by half. Add zest, whisk in arrowroot.

Pour off fat from pork in pan; pour sauce into pan and scrape up any bits of meat - add in apples and reheat.

TO SERVE:
Slice pork, arrange on plates with lentils, spoon sauce over pork and enjoy.

Makes 8 servings
Source: Girlfriends Forever by Susan Branch