Pork Tenderloin with Apple Cider Glaze

Ingredients

• 2 (1-pound) pork tenderloins, trimmed of silver skin
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 shallot, finely minced
• 1.5 cups apple cider
• 0.25 cup apple cider vinegar
• 2 tablespoons dijon mustard
• 2 tablespoons maple syrup
• 2 sprigs fresh sage, plus 1 tablespoon chopped for garnish
• 1 apple, cored and sliced into thin wedges

Instructions

1. Preheat the oven to 400 F.
2. Pat the tenderloins dry and season all over with the kosher salt, black pepper, and smoked paprika.
3. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the tenderloins on all sides, about 2 minutes per side, until deeply golden brown all over, about 8 minutes total.
5. Transfer the skillet directly to the oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part reads 145 F.
6. Move the tenderloins to a cutting board and tent with foil to rest for 5 minutes; the temperature will climb a few more degrees as it rests.
7. Pour off excess fat from the skillet, then melt the butter over medium heat and add the shallot, cooking for 2 minutes until softened.
8. Add the apple wedges and cook for 2 minutes until just starting to soften and lightly caramelize at the edges.
9. Pour in the apple cider, cider vinegar, Dijon mustard, maple syrup, and sage sprigs, scraping up any browned bits from the bottom of the pan.
10. Simmer briskly for 8 to 10 minutes, until the sauce reduces by half and coats the back of a spoon; discard the sage sprigs.
11. Slice the pork into 0.5-inch medallions, arrange on a platter, and spoon the apple cider glaze and softened apple slices over the top.
12. Garnish with the chopped fresh sage before serving.

Nutrition

Calories	340
Protein	36 g
Fat	12 g
Carbs	22 g
Fiber	1 g
Sodium	620 mg

Estimated per serving