APPLE CIDER SAUCE
From Cook's Illustrated. Serve with recipe #303303 - or come up with your own uses! Equally good on grilled chicken, or on steaks (especially filet mignon).
Provided by DrGaellon
Categories Sauces
Time 17m
Yield 2 tenderloins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine cider, broth, vinegar, and cinnamon stick in medium saucepan; simmer over medium-high heat until liquid is reduced to 1 cup, 10 to 12 minutes. Remove cinnamon stick and discard. Set sauce aside until pork is cooked.
- Put 1 tablespoon butter in a clean skillet and heat over medium heat until melted and foaming subsides. Add shallot and apple and cook, stirring occasionally, until softened and beginning to brown, 1 to 2 minutes. Remove skillet from heat and add Calvados. Return skillet to heat and cook about 1 minute, scraping bottom with wooden spoon to loosen browned bits.
- Add reduced cider mixture, any juices from resting meat, and thyme; increase heat to medium-high and simmer until thickened and reduced to 1 1/4 cups, 3 to 4 minutes. Off heat, whisk in remaining 3 tablespoons butter, and adjust seasonings with salt and pepper. Pour sauce over pork and serve immediately.
Nutrition Facts : Calories 91.5, Fat 8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 14.2, Carbohydrate 4.8, Fiber 0.6, Sugar 2.5, Protein 1.1
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