Sunday, May 01, 2005

Pork Tenderloin with Shallot-Cider Sauce

Pork Tenderloin with Shallot-Cider Sauce (Adapted from CL)

For the pork

16 ounces trimmed pork tenderloin
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the sauce

1 teaspoon olive oil
1/3 cup finely chopped shallots
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup applesauce
1/2 teaspoon salt
1/4 teaspoon five-spice powder
1/4 teaspoon freshly ground pepper
3 tablespoons fresh lemon juice

Preheat oven to 400

To prepare the pork

Drizzle pork with oil and minced garlic, rub to evenly disperse ingredients. Season with salt and pepper. Move pork to a grill rack and bake until the pork registers around 145-160 depending on how done you like it - about 30 minutes. Remove, tent with foil and let sit 10 minutes before slicing.

To make the sauce

In a medium saucepan, heat 1 teaspoon oil over medium. Add shallots and cook until tender - about 2 minutes. Stir in apple cider, broth, applesauce, 1/2 teaspoon salt, five-spice powder, and 1/4 teaspoon pepper. Bring mixture to a boil and cook until it reduces to about 1 cup - this should take about 8-10 minutes. Mix in 3 tablespoons fresh lemon juice. Serve with sliced pork.

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