Apple Cider Sauce for Pork Recipe #379129
This recipe is adapted from America's Test Kitchens, and makes enough to sauce 2 pork tenderloins. Posted for Summer '09 Comfort Cafe.
by TxGriffLover
25 min | 5 min prep
2 cups
- 1 1/2 cups apple cider
- 1 cup chicken broth (low sodium)
- 2 teaspoons cider vinegar
- 1 cinnamon stick
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 large shallots, minced (about 1/2 cups)
- 1 tart apple, such as Granny Smith, cored, peeled and diced small
- 1/4 cup calvados (or apple-flavored brandy)
- 1 teaspoon fresh thyme leave, minced
- table salt and black pepper
- Combine cider, broth, vinegar, and cinnamon stick in a medium saucepan. Simmer over medium-high heat until liquid is reduced to 1 cup, 10 to 12 minutes. Remove cinnamon stick and discard. Set sauce aside until pork is cooked.
- Pour off any fat from the skillet in which the pork was cooked. Add 1 tablespoon butter and heat over medium heat until melted and foaming subsides. Add shallot and apple and cook, stirring occasionally, until softened and beginning to brown, 1 to 2 minutes. Remove skillet from heat and add Calvados.
- Return skillet to heat and cook about 1 minute, scraping bottom with a wooden spoon to loosen browned bits. Add reduced cider mixture, any juices from resting meat, and thyme; increase heat to medium-high and simmer until thickened and reduced to 1 1/4 cups, 3 to 4 minutes.
- Off heat, whisk in remaining 3 tablespoons butter and adjust seasonings with salt and pepper. Pour sauce over pork and serve immediately.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 379129 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars