Cider Pork Rules

Name: Cider Pork Rules
Ingredients: 2 pork tenderloins (3/4 lb each); 2 tablespoons olive oil; 1/2 teaspoon sea salt; 1/2 teaspoon ground white pepper; 4 cloves garlic, peeled; 2 Golden Delicious apples, peeled and sliced; 1 cup apple cider; 4 tablespoons Dijon mustard; 1 cup creme fraiche; 2 tablespoons chopped fresh parsley

10 ingredients

3 steps

Ingredients

2 pork tenderloins (3/4 lb each)
2 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground white pepper
4 cloves garlic, peeled
2 Golden Delicious apples, peeled and sliced
1 cup apple cider
4 tablespoons Dijon mustard
1 cup creme fraiche
2 tablespoons chopped fresh parsley

Directions

1

Heat oven to 400 degrees F. Brush tenderloins with olive oil; sprinkle with salt and pepper. Place on a roasting pan. Bake 30 to 35 minutes or until meat thermometer reads 160 degrees F.
2

Meanwhile, bring a small pan of water to a boil. Add garlic and cook 5 minutes; drain.
3

In a skillet, add garlic, apple, cider, and mustard. Simmer gently for 10 minutes, turning apple slices occasionally. Stir in creme fraiche; mash garlic cloves with a fork. Simmer 5 minutes, or until sauce thickens slightly. Stir in parsley. Spoon over thinly sliced tenderloin medallions.