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Pork Tenderloin in Spiked Cider Cream Sauce is an easy weeknight dinner recipe. You'll want to spoon the herbacious and malty sauce over everything. | theeverykitchen.com

Pork Tenderloin in Spiked Cider Cream Sauce

Pork Tenderloin in Spiked Cider Cream Sauce is an easy weeknight dinner recipe. You'll want to spoon the herbacious and malty sauce over everything. Adapted from Irish Pub Cooking.

Course Main
Cuisine Irish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 290 kcal
Author theeverykitchen@gmail.com

Ingredients

  • 1 tablespoon olive oil
  • 1 pound pork tenderloin
  • 2 shallots chopped
  • 1 sprig rosemary
  • 1 sprig thyme + more for garnish
  • squeeze of lemon
  • 1/3 cup hard cider
  • 1/3 cup chicken stock
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup heavy cream
  • freshly cooked peas to serve

Instructions

  1. Preheat oven to 425 degrees F.
  2. Season tenderloin with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides. Transfer to a baking dish and roast until desired doneness, about 13-15 minutes for medium tenderloin.
  3. Meanwhile, add the shallots to your skillet and cook in the remaining oil over medium heat. Cook until softened, stirring frequently, about 5 minutes. Add cider, stock, whole rosemary sprig, whole thyme sprig, and lemon juice. Bring to a boil, stirring constantly, then reduce to a simmer and stir occasionally.
  4. Mash the butter and flour together in a small bowl. Remove the rosemary and thyme sprig from the liquid mixture and slowly whisk in butter and flour mixture. Cook, stirring constantly, for 2 minutes. Add the cream, bring to a boil, then reduce to a simmer.
  5. Slice the pork. Spoon sauce over the pork. Garnish with extra thyme sprigs. Serve with peas and remaining sauce.