Pork Tenderloin With Shallot Cider Sauce Recipe

Name: Pork Tenderloin With Shallot Cider Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb) pork tenderloin; 1 tablespoon olive oil; 1 garlic clove, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup shallot, finely chopped; 1 1/2 cups apple cider; 1/2 cup low sodium beef broth; 1/2 cup applesauce; 1/4 teaspoon five-spice powder; 3 tablespoons lemon juice

Servings: persons

1 (1 lb) pork tenderloin
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup shallot, finely chopped
1 1/2 cups apple cider
1/2 cup low sodium beef broth
1/2 cup applesauce
1/4 teaspoon five-spice powder
3 tablespoons lemon juice

1
Preheat oven to 400.
2
To prepare pork, rub with oil and garlic; sprinkle with 1/2 t salt and 1/4 t pepper. Place pork on grill rack or broiler pan coated with cooking spray. Bake at 400 for 30 minute.
3
or til meat thermometer reads 160. Let stand 5 minutes before slicing.
4
To prepare sauce, heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots and cook 1 1/2 min or til tender, stirring occasionally. Stir in cider, broth, applesauce, 1/2 t salt, five spice powder, and 1/4 t pepper; bring to a boil. Cook until reduced to 1 c (about 10 min); stir in 3 T fresh lemon juice. Serve sauce with pork.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (1 lb) pork tenderloin, 1 tablespoon olive oil, 1 garlic clove, minced, 1 teaspoon salt, and more.

Yes, Pork Tenderloin With Shallot Cider Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Shallot Cider Sauce

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