Pork Tenderloin with Cider Jus

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adapted from Bon Appetit 

2 cups apple cider
1 cup low-sodium chicken broth
1 yellow onion, chopped
6 whole allspice
1 sprig fresh rosemary or 3 sprigs fresh thyme
2 cinnamon sticks
2 tsp apple cider vinegar
1 bay leaf
5 tbsp unsalted butter, cut into cubes
2 lb pork tenderloin
olive oil 

Mix first 9 ingredients in heavy medium saucepan. Boil until mixture is reduced to 1 1/2 cups, about 20 minutes. Strain, pressing on solids to extract liquid. Discard solids. Return liquid to saucepan and boil until reduced to 1/2 cup, about 3 minutes. Whisk in butter a few pieces at a time. Season generously with salt and pepper.
 
Meanwhile, put a cast iron skillet in the oven while it’s preheating to 350 degrees.  After 10 or 15 minutes, pull the skillet out and put it over medium-high heat.  Heat a couple of tbsp of olive oil, then place the tenderloin in the pan.  Let it brown on each side for 3 or 4 minutes, don’t touch it while it browns!  Once it’s done, pop it back in the oven.  After 7 or 8 minutes, use a meat thermometer to check the temperature.  When the thermometer reads 145 degrees, pull out the meat, remove it from the hot skillet, and let it rest five minutes.  Slice, drizzle with sauce and serve.
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