Pork Tenderloin with Shallot-Cider Sauce
1 (1-pound) pork tenderloin, trimmed ~ the one I cooked was probably 2-3 lbs and took about 2x longer to cook
1 Tb olive oil
1 garlic glove, minced
1/2 tsp salt ~ I used fresh ground salt
1/2 tsp fresh ground pepper
1/3 cup finely chopped shallots
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup applesauce
1/2 tsp salt
1/4 tsp five-spice powder ~ I substituted this with Allspice
1/4 tsp pepper
3 Tb fresh lemon juice
- Preheat oven to 400 degrees.
- To prepare pork, rub with oil and garlic; sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Place pork on grill rack or broiler pan coated with cooking spray. Bake at 400 for 30 minutes or until a thermometer reads 160 degrees (barely pink). Let stand 5 minutes before slicing.
- To prepare the sauce, heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots, and cook 1 1/2 minutes or until tender, stirring occasionally. Stir in cider, broth, applesauce, 1/2 tsp salt, five-spice, and 1/4 tsp pepper; bring to a boil. Cook cider mixture until reduced to 1 cup (about 10 minutes); stir in 3 Tb fresh lemon juice. Serve sauce with pork.