Ingredients for Pork Tenderloin With Shallot Cider Sauce
- 1 Pork Tenderloin
- 1 tablespoon Olive Oil
- 2 cloves minced Garlic
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ cup finely chopped Shallots
- 1 cup Apple Cider
- ½ cup Chicken Broth
- ¼ cup unsweetened Applesauce
- ½ teaspoon Five-Spice Powder
- 3 teaspoons fresh Lemon Juice
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How to Make Pork Tenderloin With Shallot Cider Sauce
- Preheat oven to 400°F (200°C).
- Pat the pork tenderloin dry with paper towels. Rub 1 tablespoon of olive oil and 2 cloves of minced garlic all over the tenderloin.
- Season generously with ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Place the pork tenderloin on a grill rack or broiler pan coated with cooking spray.
- Bake for 25-30 minutes, or until a meat thermometer inserted into the thickest part registers 160°F (71°C).
- Remove from oven and let rest for 5 minutes before slicing.
- While the pork rests, prepare the sauce: Heat a medium saucepan over medium heat. Coat the pan with cooking spray.
- Add ½ cup of finely chopped shallots and cook for 1 ½ minutes, or until softened, stirring occasionally.
- Stir in 1 cup of apple cider, ½ cup of chicken broth, ¼ cup of unsweetened applesauce, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of five-spice powder.
- Bring to a boil, then reduce heat and simmer for 8-10 minutes, or until the sauce has reduced to about 1 cup, stirring occasionally.
- Remove from heat and stir in 3 teaspoons of fresh lemon juice.
- Slice the pork tenderloin and serve generously drizzled with the shallot cider sauce.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
1g
Fat
13g
Carbs
3g
