Ingredientes para Garlic Thyme Pork Tenderloin With Creamy Cider Sauce
- 3 tablespoons butter
- 2 (1 pound each) pork tenderloins
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons fresh thyme leaves
- 2 cloves garlic, minced
- 1 cup finely chopped shallots (about 2 large)
- 1 cup unsweetened apple cider
- ½ cup reduced sodium chicken broth
- 1 cup heavy whipping cream
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Cómo preparar Garlic Thyme Pork Tenderloin With Creamy Cider Sauce
- Preheat oven to 450°F (232°C). Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat.
- Sear the pork tenderloin(s) in batches for 5 minutes per batch, ensuring they are browned on all sides. Remove from skillet and set aside.
- Place the seared tenderloin(s) on a rimmed baking sheet.
- Season generously with ½ teaspoon salt and ½ teaspoon black pepper.
- In a small bowl, whisk together 1 tablespoon olive oil, 2 tablespoons fresh thyme leaves, and 2 cloves minced garlic.
- Brush the mixture evenly over the tops and sides of the tenderloin(s).
- Bake for 20-25 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
- Remove from oven and let rest on the baking sheet, loosely covered with foil, for 10 minutes before slicing.
- Meanwhile, prepare the sauce: Melt the remaining 1 tablespoon of butter in the same skillet over medium-high heat.
- Add 1 cup of finely chopped shallots and cook for 3 minutes, or until softened.
- Pour in 1 cup apple cider and ½ cup chicken broth. Bring to a boil, then reduce heat and simmer for 6-8 minutes, or until reduced to about 1 cup.
- Stir in 1 cup heavy cream.
- Simmer for another 4-6 minutes, or until the sauce has slightly thickened and reduced to about 1 cup.
- Stir in 1 tablespoon fresh thyme leaves, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Slice the rested pork tenderloin(s) and serve generously drizzled with the creamy cider sauce.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
0g
Fat
34g
Carbs
1g
