One of the reviews at Epicurious said of the sauce for this pork,”I could drink it with a straw.” It’s not like I can pass up a recommendation like that! And, after making it, I totally concur. Bring on the straws, I say.
The original recipe called for 5 tablespoons of butter (practically a whole stick) — imho, not at all needed. I used 1 tablespoon of butter and the sauce was very rich, flavorful and straw-able just like that — and a bit healthier.
For the pork, I used my old-standby way of preparation — slather with olive oil, salt, pepper, garlic and fresh chopped rosemary. Sear in an oven-proof pan, roast to finish cooking. I always pull it out around 145 and it’s always perfectly moist, tender and juicy.
We had this with the curried acorn squash and leek flans — my WCC10 post (coming early next week) and some braised brussels sprouts. Quite a nice Fall dinner!
Roasted Pork Tenderloin with Apple Cider Jus
2 cups apple cider
1 cup low-salt chicken broth
3/4 cup chopped onion
6 whole allspice
3 large fresh thyme sprigs (or a big rosemary sprig, which is what I used)
2 cinnamon sticks
2 teaspoons apple cider vinegar
1 bay leaf
1 tbsp unsalted butter
1 12-ounce pork tenderloins, well trimmed
Olive oil
2 Rosemary sprigs
2 cloves garlic, minced
salt & pepper
Mix first eight ingredients in medium saucepan. Boil until mixture is reduced to 1 1/2 cups, about 30-40 minutes. Strain, pressing on solids to extract liquid. Discard solids. Return liquid to saucepan and boil until reduced to 1/2 cup, about 10 minutes. Whisk in the butter and season with salt and pepper, if needed.
Meanwhile, preheat oven to 375 degrees. Slather pork with olive oil, salt and pepper generously and coat with the minced garlic and rosemary.
Brown on all sides in a oven-proof pan. Finish roasting in the preheated oven, 20-22 minutes or until the pork reaches 145 degrees.
Cover with foil and let rest for 5-10 minutes. Pour any pork drippings from the rested meat into the cider sauce.
Then slice and serve with the sauce drizzled over the top. Deee-licious.
I’m absolutely making this!
I am absolutely making this as well!! *swoon*
No seriously.. I am so making this, this weekend. God.
You won’t be disappointed! š
Oh, hey, look, an excuse to get that cast-iron skillet I’ve had my eye on. La la la!
Mary Sue:
Yep. Exactly! A calphalon anodized skillet works great too! (What I used) š
But a good cast iron pan can not be beat in the kitchen….so many uses! So, excuse away!
Count me among those who will be making this dish very, very soon! This weekend, in fact. Glorious!
Me too! Next Sunday, if not sooner. I can’t wait!
Oh my GOODNESS! I made this sauce last night and even MBH, who is the pickiest eater known to man loved it.
I just made this for my hubby and I tonight and it was absolutely delicious!! We had it with mashed Yukon potato with white truffle butter & chives and Chinese broccoli sauteed with ginger… the latter sounds weird but the ginger actually worked well with the apple cider! Thank you for the recipe… I randomly found your blog while searching for a good recipe for pork tenderloin and will certainly come back for many more visits.
Just made this for Christmas Eve dinner. AWESOME!!
Served it with gourmet mashed potatoes and highly seasoned collard greens. Wonderful. Would be good for New Years with blackeyed peas. Thanks for the great recipe.
Sounds and looks great. Would the 145 be in F or C?
Thanks
Barry: In case you’re still wondering…F š
I’m planing to make this for 10 people. Should i triple the sauce, and could I make the sauce the day before and reheat it?
Hi Sonja:
The sauce tripled should be enough. Also, I would think it would be fine reheated. When we had leftovers we reheated the sauce and it was just as delicious! š
Have a fun dinner party!
Love, love this recipe! Thank you!
Made this for Christmas dinner, and it really was good enough to drink. After the pork came out of the oven, I poured the sauce into the cast iron skillet to pick up some of the pan drippings, and I thought this made it even tastier.
I didn’t make your sauce, but used your basic pork tenderloin roasting process with great results! I served it with a roasted garlic gravy and roasted potatoes. (and I forgot vegetables.)
Iām planing to make this for 10 people. Should i triple the sauce, and could I make the sauce the day before and reheat it?
e-ticaret: Hi! Sorry for the delay in responding. I would say yeah, go ahead and triple it and I definitely think you could make the sauce the day before. Just add any drippings from the pork after the pork rests, while reheating the sauce!
How can I alter the ingredients for a 4 pound pork loin roast
Made this tonight…wow was it great. Made it for 6 adults, for a 4 pound pork loin roast. All I did was double it, and I had sauce leftover.
First time I’ve ever made a sauce…but wow was it good. And so easy too. Put in the ingredients…boil until there’s half as much liquid, strain, boil some more! I’ll never it a piece of pork dry again.