Delicious. Pork and Apple Cider. We served it with baked Butternut Squash
Source: Cooking Pleasures November 2006
Brown the pork in a hot skillet with 2 TBS butter.
Put some foil on a baking sheet. Place the pork on the sheets and sprinkle with S&P.
In a small bowl mix oil, 2 TBS of the thyme and the garlic.
Brush the mixture over the pork and bake 20 to 25 minutes (145 internal.)
Put pork on cutting board, cover with foil and rest for 10 minutes. The pork, not you.
IN the skillet you browned the pork in, add the remaining butter and shallots. Saute until softened (3 minutes.)
Add cider and broth, turn up the heat and reduce to 1 cup.
Stir in the cream and simmer 4-5 more minutes.
Hit it with the remaining thyme, a little S&P.
Serve this sauce over the tenderloins.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 413 | ||
Calories from Fat: 266 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 132.6mg | 41 % | |
Sodium 142.6mg | 5 % | |
Potassium 373.2mg | 10 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.1g | ||
Protein 29.1g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 413
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