QueenBeeGrannyJean
10-05-2009, 09:19 PM
2 tablesoons unsalted butter
1 tablespoon olive oil
2 (1 pound) pork tenderloins
1 teaspoon salt
1/2 teaspoon black pepper
1 cup apple cider, fresh if possible
1/4 cup apple cider vineagar
1/4 teaspoon ground thymes
Preheat oven to 350 F.
Heat the butter and olive oil in a large oven-proof skillet with a lid or in a Dutch oven over medium-high heat. Season the tenderloins with salt and pepper. Sear the tenderloins until brown on both sides, 3 to 5 minutes per side. Add the apple cider, vinegar and thyme and simmer, scraping all the brown bits from the bottom of the pan.
Cover the pan and transfer to the oven. Cook, turning once after 10 minutes. Cook for 10 minutes more, or until an instant-read thermometer inserted into the thickest part of the meat registers 150 degrees.
Transfer the pork to a platter and cover loosely with aluminum foil. Put the skillet with the cider juices on the stove over high heat and cook until the liquid is slightly thickened and reduced to 1/2 cup, 5 to 7 minutes. Slice the pork and serve with the sauce spooned over. Makes 4 to 6 servings.
1 tablespoon olive oil
2 (1 pound) pork tenderloins
1 teaspoon salt
1/2 teaspoon black pepper
1 cup apple cider, fresh if possible
1/4 cup apple cider vineagar
1/4 teaspoon ground thymes
Preheat oven to 350 F.
Heat the butter and olive oil in a large oven-proof skillet with a lid or in a Dutch oven over medium-high heat. Season the tenderloins with salt and pepper. Sear the tenderloins until brown on both sides, 3 to 5 minutes per side. Add the apple cider, vinegar and thyme and simmer, scraping all the brown bits from the bottom of the pan.
Cover the pan and transfer to the oven. Cook, turning once after 10 minutes. Cook for 10 minutes more, or until an instant-read thermometer inserted into the thickest part of the meat registers 150 degrees.
Transfer the pork to a platter and cover loosely with aluminum foil. Put the skillet with the cider juices on the stove over high heat and cook until the liquid is slightly thickened and reduced to 1/2 cup, 5 to 7 minutes. Slice the pork and serve with the sauce spooned over. Makes 4 to 6 servings.