Pork Tenderloin with Shallot Cider Sauce
Tender, juicy, and packed with flavor, this Pork Tenderloin with Shallot Cider Sauce is the ultimate comfort food elevated with gourmet flair. Perfectly seared and roasted to perfection, the pork is paired with a rich and velvety sauce made from sweet apple cider, savory shallots, and a touch of cream. Enhanced by the earthy aroma of fresh thyme, this dish strikes the perfect balance between sweet and savory. In just 40 minutes, you'll have an elegant entree ideal for family dinners or special occasions. Serve with roasted vegetables or creamy mashed potatoes to soak up every bit of that luscious sauce. Keywords: pork tenderloin recipe, shallot cider sauce, roasted pork, quick dinner ideas, elegant comfort food.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 medium shallots
- 2 cloves garlic cloves
- 1 cup apple cider
- 0.5 cup chicken stock
- 1 tsp fresh thyme leaves
- 2 tbsp heavy cream
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels. Season it all over with salt and black pepper.
Heat a large oven-safe skillet over medium-high heat and add the olive oil.
Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork tenderloin to the oven and roast for 12-15 minutes or until the internal temperature reaches 145°F (63°C). Remove the pork from the skillet and let it rest on a cutting board.
While the pork rests, prepare the sauce. Place the same skillet back on the stove over medium heat and add the butter.
Once the butter melts, add the finely chopped shallots and sauté until softened, about 2-3 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the apple cider and chicken stock, scraping any browned bits from the bottom of the skillet with a wooden spoon.
Add the fresh thyme leaves and bring the mixture to a simmer. Let it reduce by half, about 5-7 minutes.
Stir in the heavy cream and cook for another minute until the sauce thickens slightly.
Slice the rested pork tenderloin into medallions and serve with the shallot cider sauce spooned over the top.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 6.4 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
