APPLE CIDER SAUCE FOR PORK
This recipe is adapted from America's Test Kitchens, and makes enough to sauce 2 pork tenderloins. Posted for Summer '09 Comfort Cafe.
Provided by TxGriffLover
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine cider, broth, vinegar, and cinnamon stick in a 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.
- Pour off any fat from the skillet in which the pork was cooked. Add 1 tablespoon butter 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 a 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 274.5, Fat 23.9, SaturatedFat 14.8, Cholesterol 61.1, Sodium 388.1, Carbohydrate 13.5, Fiber 1.7, Sugar 7.5, Protein 3.4
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