Weekend Cooking: Pork Tenderloin with Cider Gravy Recipe

Weekend Cooking, Cooking books, food books

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 recipe, weekend cooking
Pork Tenderloin with Cider Gravy

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.

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8 Comments

  1. Beth F wrote:

    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.

    Posted 3.15.14 Reply
  2. I love pork tenderloin, too, and have one in the refrigerator now. Think I’ll be trying this recipe… thanks!

    Posted 3.15.14 Reply
  3. jama wrote:

    Yum, pork tenderloin fan here too. Thanks for the recipe. 🙂

    Posted 3.15.14 Reply
  4. Boy, this recipe looks wonderful; I’m pinning it now.

    Posted 3.15.14 Reply
  5. Apples and pork are such a great combination.

    Posted 3.15.14 Reply
  6. 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

    Posted 3.15.14 Reply
  7. That looks delicious! I love the ingredients in the sauce.

    Posted 3.15.14 Reply
  8. 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 😉

    Posted 3.18.14 Reply

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