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Pork Tenderloin with Apple Cider Reduction

We had a lovely afternoon in the classroom this week making Pork Tenderloin with Apple Cider Reduction. Our culinary team prepared a delicious lunch for the guests of our Lunch and Learn class over the noon hour. This class format is very popular because it combines education with a meal and time to visit with a friend for just $15. Our September Lunch and Learn always sells out quickly so we opened a second slot and it will be held on Wednesday, September 25th at noon. Seating is limited but currently we still have a few spots remaining. Call today to reserve your place! 618-233-01513 x0.

 

What I love about this recipe most is how good it makes your kitchen smell! The smell of Eckert's apple cider reducing is truly intoxicating! When we were reducing cider in the classroom, I kept wishing I could take a bite of the air! Yum!

 

If you follow this recipe closely, you will be amazed at how flavorful and juicy your pork will be. Browning the meat is the key to packing in flavor and sealing in the juices in this recipe. (Google "Maillard reaction" if you want to learn why and how browning meat works.) Be sure to use a stainless steel skillet because it allows the best browning. As you are waiting for the sides of the meat to brown, do not be tempted to move or poke the meat. The meat will release from the pan when it is ready to be turned. It will leave behind delicious morsels that are then used to flavor the reduction sauce.

I hope you will enjoy this pork tenderloin as much as our classroom guests did. We received the best feedback in the world… empty plates!

 

Eat well,

Angie

2 pork tenderloins (about 1 lb. each)

Vegetable oil

Salt and freshly ground black pepper

11/2 cups Eckert’s® Apple Cider

1/2 cup apple cider vinegar

1/4 cup maple syrup

Move oven rack to lower third of oven; preheat oven to 500°F. Cut each tenderloin crosswise in half; pat tenderloin dry using paper towels. Brush tenderloin with oil; season to taste with salt and pepper. Heat large skillet over medium-high heat. Cook tenderloin, 2 pieces at a time, for 4 minutes or until tenderloin is brown on all sides, turning occasionally. Place tenderloin on shallow baking pan. Bake 15 minutes or until tenderloin is done. Meanwhile, add apple cider and vinegar to same skillet over high heat, stirring to scrape up any browned bits. Cook 8 minutes or until mixture is reduced by two-thirds. Reduce heat to medium; stir in syrup. Remove from heat. Remove tenderloin from baking pan to cutting board; cover with foil. Let stand 5 minutes. Add tenderloin to skillet; spoon sauce over pork. Slice tenderloin into thin slices. Spoon sauce over slices.

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