Pork Tenderloin with Apples and Sage Cream Sauce - Recipes - Atlanta Magazine
 
 
 

Pork Tenderloin with Apples and Sage Cream Sauce

Adapted from The New Blue Ridge Cookbook by Elizabeth Wiegand

Ingredients
1/2 of a 1 1/2- to 2-pound pork tenderloin (wrap and refrigerate or freeze other half for another use)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 medium to large tart apple, peeled, cored, and thinly sliced
1 small onion, thinly sliced
3/4 cup apple cider, preferably unfiltered (for extra zing, substitute applejack for part of  the cider)
1/2 cup chicken stock or broth
2 tablespoons minced fresh sage leaves
1/4 to 1/2 cup heavy cream

Instructions
1. Remove silver skin from pork tenderloin and slice into 1-inch-thick pieces. Pound slices to flatten approximately 3/4 inch thick. Season with salt and black pepper.

2. Heat olive oil in a heavy skillet over medium-high heat.  Once oil is hot, sear pork slices for about a minute on each side.  Remove to a plate along and set aside.

3. Meanwhile, add butter to the same skillet and melt over medium heat. Add apple and onion slices; sauté until the apple starts to turn brown, about 4 minutes. Add cider; raise heat to high and boil until liquid reduces to a glaze, 2 to 3 minutes. Increase heat to high and add chicken stock, sage, and any pork juices that have accumulated on the plate. Add cream and cook another 2 minutes.

4. Reduce heat to medium and return pork to the skillet, turning the slices to coat them well. Simmer about 3 minutes to heat through. Adjust seasoning to taste.

5. Transfer pork to a serving plate and spoon sauce over slices. Garnish with extra sage leaves if desired and serve immediately.

Makes 4 servings.

Leave a comment:

· Subscribe to comments
Be the first to comment.
 

Get it fresh!

For inside scoop on restaurants, trends, and chefs subscribe to our dining newsletter, sent each Thursday. Plus, sign up for our recipe newsletter and get a new Southern recipe each Wednesday.