Roasted Double Pork Tenderloin with Apple Pan Sauce
Adapted from Real Food, Fall 2008
|2 Tbsp unsalted butter|
|1 Granny Smith apple, peeled, cored and cut into thin slices (about 2mm thick)|
|1 Tbsp fresh sage, chopped and divided|
|Pinch of DLM Cinnamon|
|2 duBreton Pork Tenderloins (about 2½ lbs)|
|1 tsp kosher salt|
|1/2 tsp freshly ground pepper|
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1/4 cup shallots, chopped|
|1/2 cup white wine|
|1 cup Bowman & Landes Chicken Broth|
|1 cup DLM Apple Cider|
|1/2 cup heavy cream|
|Salt and freshly ground pepper, to taste|
Preheat oven to 450°F. Heat a large skillet over medium-high heat with the butter. Add apple slices, ½ teaspoon sage, and cinnamon. Fry and stir for 3–5 minutes until apples are softened, but still firm. Set aside.
Lay tenderloins parallel to each other so the thin end of one is next to the thick end of the other. Using the heel of your hand, gently press the tenderloins to flatten them a bit. Combine remaining sage, salt, and pepper and sprinkle some of it over the up side of each tenderloin. Place two layers of apples to cover one of the tenderloins. Place the other tenderloin on top so that the
apples are sandwiched between the two roasts. Tie with butcher’s twine at 2-inch intervals. Sprinkle the rest of the sage seasoning mix all over the tied roast.
Heat oil over medium high heat in a large oven-proof skillet. Add the roast and brown on all sides, about 5 minutes. Insert pan into the oven and roast for 15 minutes or until it reaches an internal temperature of 140°F. Transfer roast to a heated platter and cover with foil while you make the pan sauce.
Place skillet over a medium burner and add the shallots. Fry for one minute, then add wine, chicken broth, and cider. Stir, scraping up any browned bits from the bottom of the pan. Add reserved apple slices and any juices to the pan. Bring to a boil, and cook until the sauce just begins to thicken and become syrupy. Pour in cream
and cook a few minutes more until the sauce thickens. Season with salt and pepper. Remove twine from the roast and slice into 1-inch thick slices. Spoon sauce and apples over pork slices and serve.
Makes 6–8 servings
Prep Time: 20 Minutes
Cook Time: 20 Minutes + 15 Min.
Per serving: 354 calories (46% calories from fat); 18g total fat; 8g saturated fat; 139mg cholesterol; 383mg sodium; 8g total carbohydrates; 0g dietary fiber; 36g protein;