Recipe: Roast Pork Tenderloin with Apples and Cider Sauce

ROAST PORK TENDERLOIN WITH APPLES AND CIDER SAUCE

2 (12 oz each) pork tenderloins
1 tablespoon vegetable oil
FOR THE APPLES AND CIDER SAUCE:
2 teaspoons unsalted butter
2 (8 oz each) Granny Smith apples, peeled, cored and each cut into 16 wedges
1 cup defatted low-sodium chicken broth
2/3 cup unfiltered apple cider
1/2 teaspoon arrowroot
1 tablespoon water
2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

TO PREPARE THE PORK:
Preheat oven to 425 degrees F.

Pat tenderloins dry and season with 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.)

Transfer skillet to upper third of oven and roast until thermometer inserted diagonally into center of meat registers 155 degrees F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.

TO PREPARE THE APPLES AND CIDER SAUCE:
While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides, then saute apple wedges, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate.

Add chicken broth and cider to skillet and bring to a boil over high heat.

Meanwhile, whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes.

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

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

Makes 6 servings
Source: The Best of Gourmet Cookbook 2003