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Pan Roasted Pork Tenderloin with Apple and Calvados Sauce
• 1 tbsp. olive oil • 2 medium shallots, minced • 1/2 cup low sodium stock • 1/2 cup apple juice • 1/4 cup Calvados(apple brandy) • 2/3 cup medium diced apples • 1 tsp. Dijon mustard • 1 to 2 tsp. sugar • 1 squeeze of fresh lemon juice • 1 tsp. arrowroot dissolved in 2 tsp. cold water salt and pepper to taste If the meat has been brined in the refrigerator, remove it, wipe rinse off any remaining brine, and pat dry. Let come to room temperature over about half an hour. Season with freshly ground black pepper to taste. Heat the olive oil in an oven proof skillet under medium heat. Brown the pork tenderloin for a total of about five minutes, turning frequently. Place the skillet in a preheated oven at 375 degrees for about fifteen minutes( the pork tenderloin should have an internal temperature of 140 degrees) Remove from oven, place the tenderloin on a plate, cover, keep warm. Place the skillet under medium heat, add the shallots and saute for about two minutes. Add the stock and juice, scraping the brown fond at the bottom of the skillet and incorporating it into the liquid. Add the diced apples and bring to a low simmer and reduce to about 3/4 cup, stir in the dijon mustard, heat for another minute, add the sugar, Calvados and lemon juice, then whisk in the dissolved arrowroot and season with salt and pepper to taste. Continue to simmer and stir until the desired thickness of the sauce is achieved. Cut the tenderloin into thin slices and serve with the reserved sauce. Because pork tenderloin is very low in fat, a short brine of two to three hours help to ensure tender and moist meat. Don’t overcook the tenderloins, take them out at 140 degrees using an instant read thermometer. The texture of a Pinot Noir works great with pork, but certainly a Chardonnay would certainly be in keeping with the apples if you prefer a white wine for a change of pace. Serve with mashed sweet potatoes and braised fennel. Makes 4 servings « Back |
