Pork-Tenderloin with Apple Shallot Sauce

Consider leaving out the half and half from the sauce. Is it needed? Says 8 servings but perhaps a little smaller if it's the only dish.

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Name: Pork-Tenderloin with Apple Shallot Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp olive oil; 6 cloves garlic minced; 2 tbsp fresh rosemary; 2 tbsp fresh thyme; 1/4 tsp each ground pepper and sea salt; 2 pork tendrloins; 6 shallots peeled and quartered; 1/2 cup apple juice; 1 cup chicken or vegetable broth; 1/2 cup unsweetened apple sauce; 1 cup half and half

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INGREDIENTS

2 tbsp olive oil
6 cloves garlic ; minced
2 tbsp fresh rosemary
2 tbsp fresh thyme
1/4 tsp each ground pepper and sea salt
2 pork tendrloins
6 shallots ; peeled and quartered
1/2 cup apple juice
1 cup chicken or vegetable broth
1/2 cup unsweetened apple sauce
1 cup half and half

Servings

INSTRUCTIONS

Preheat oven to 425

In a large oven proof skillet or roasting pan, heat the oil over medium heat. Add the garlic, rosemary, thyme and salt and pepper to taste. Saute for 1 minute, just until fragrant.

Increase the heat to medium-high, add the pork tenderloins and sear until lightly browned, about 3 minutes on each side

Scatter the shallots around the tenderloins and cook for 5 minutes

Pour in the apple juice. When it begins to sizzle, pour 1/2 cup of the chicken broth over the pork. Transfer the skillet to the oven and roast for about 20 minutes, or until a thermemoter inserted into the thickest part of a tenderloin reads 140 to 145 degrees.

Transfer the pork to a cutting board, tent with aluminium foil and allow to rest for 10 minutes

While the pork is resting heat the liquid in the pan over medium heat. Add the applesauce and the remaining 1/2 cup broth and stir to loosen any solids left from the roasting. When hot and sizzling, stir in the half and half and cook until the sauce is thickened to your liking.

Slice tenderloins on the diagonal into 1/2 inch tick pieces. Drizzle the sauce over the meat and serve.

NOTES

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Pork-Tenderloin with Apple Shallot Sauce

2 tbsp olive oil
6 cloves garlic minced
2 tbsp fresh rosemary
2 tbsp fresh thyme
1/4 tsp each ground pepper and sea salt
2 pork tendrloins
6 shallots peeled and quartered
1/2 cup apple juice
1 cup chicken or vegetable broth
1/2 cup unsweetened apple sauce
1 cup half and half

Preheat oven to 425
In a large oven proof skillet or roasting pan, heat the oil over medium heat. Add the garlic, rosemary, thyme and salt and pepper to taste. Saute for 1 minute, just until fragrant.
Increase the heat to medium-high, add the pork tenderloins and sear until lightly browned, about 3 minutes on each side
Scatter the shallots around the tenderloins and cook for 5 minutes
Pour in the apple juice. When it begins to sizzle, pour 1/2 cup of the chicken broth over the pork. Transfer the skillet to the oven and roast for about 20 minutes, or until a thermemoter inserted into the thickest part of a tenderloin reads 140 to 145 degrees.
Transfer the pork to a cutting board, tent with aluminium foil and allow to rest for 10 minutes
While the pork is resting heat the liquid in the pan over medium heat. Add the applesauce and the remaining 1/2 cup broth and stir to loosen any solids left from the roasting. When hot and sizzling, stir in the half and half and cook until the sauce is thickened to your liking.
Slice tenderloins on the diagonal into 1/2 inch tick pieces. Drizzle the sauce over the meat and serve.

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Nutrition

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Serving Size: 1 Serving (147g)
Recipe Makes: 8 Servings

Calories: 124
Calories from Fat: 71 (57%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.4g
Cholesterol 22.4mg		7 %
Sodium 73.5mg		3 %
Potassium 222.9mg		6 %
Total Carbohydrate 11.4g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 10.9g
Protein 2.9g		4 %
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.

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Calories per serving: 124

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