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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 8 Servings|
|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 %|
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Calories per serving: 124
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