This post is part of fellow book blogger, Beth Fish Reads‘, weekly meme (a “community” blog post, for all those non-bloggers out there) called Weekend Cooking.
I’m a huge fan of pork tenderloin – it’s a great change of pace from chicken and much cheaper than beef tenderloin! I always keep a couple tenderloins in my freezer and often defrost them for easy weeknight dinners.
I have a couple different recipes for pork tenderloin, but Ellie Krieger’s Pork Tenderloin with Cider Gravy is my favorite (I’m into Ellie Krieger these days: see last week’s Weekend Cooking post). The recipe recommends serving it with celery root – apple puree, but I usually skip that entirely or substitute some sautéed greens (kale or swiss chard goes nicely).
Pork Tenderloin with Cider Gravy
Adapted from Food Network’s Ellie Krieger: Link to recipe on Foodnetwork.com
Pork:
1 (1-pound pork loin, trimmed of visible fat)
1 tablespoon sugar
1 teaspoon celery seed
1/4 teaspoon dried sage
1/4 teaspoon salt
1/8 teaspoon pepper
Gravy:
2 teaspoons canola oil
2 shallots, minced (about 1/4 cup)
1/2 cup apple cider
3 tablespoons chicken broth
1 tablespoon apple cider vinegar
1/4 teaspoon salt
Make Pork:
Preheat broiler. Pat pork loin dry with paper towels. Combine sugar, celery seed, sage, salt and pepper in a small bowl. Rub spice mixture all over pork loin. Place on broiling tray and broil approximately 7 to 8 minutes per side, until meat is cooked but still pinkish in center. Remove and let rest 5 minutes, then slice into 1/4-inch slices.
Make Gravy:
Heat oil in a medium-sized saute pan over medium heat, Saute shallots, stirring often, until soft and translucent but not brown about 5 minutes. Add apple cider and cook until all but 2 tablespoons of the cider has been cooked away and shallots are glazed with reduced cider, about 4-5 minutes. Add chicken broth, vinegar and salt and cook an additional 2 minutes. Arrange slices of pork on a plate and top with cider gravy.
I love Ellie Krieger too (as you know). And I too love pork tenderloin; we can get them locally produced from the farmers’ market, and I buy them whenever they’re available. I”m adding this recipe to my list.
I love pork tenderloin, too, and have one in the refrigerator now. Think I’ll be trying this recipe… thanks!
Yum, pork tenderloin fan here too. Thanks for the recipe. 🙂
Boy, this recipe looks wonderful; I’m pinning it now.
Apples and pork are such a great combination.
By a great coincidence I have just an hour ago bookmarked a pork and cider dish which I though sounded like me! Getting pork moist and tender is a challenge for me. Cheers
That looks delicious! I love the ingredients in the sauce.
oooo, I must try this one for dinner tomorrow night! I’ve even got the tenderloin in the fridge thawing so this recipe could not have come at a more opportune time 😉