Roast Pork Tenderloin with Cider Sauce
Served with Potato Apple Gratin, this Roast Pork Tenderloin is the perfect comfort meal for fall.
Best Health magazine, September 2015; Photo by Ryan Szulc
- 2 pork tenderloins (about 1½ lb/750 g total)
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp olive oil
- ½ cup apple cider
- ½ cup sodium-reduced chicken broth
- 1 tsp cornstarch
- Potato Apple Gratin
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1¾ cups milk
- 2 cloves garlic minced
- 1½ tsp fresh rosemary or sage chopped
- ½ tsp salt
- ¼ tsp pepper
- 1/3 cup Parmesan cheese grated
- 4 yellow-fleshed potatoes (about 1½ lb/750 g), peeled and thinly sliced
- 2 large apples peeled, cored and thinly sliced
- Potato Apple Gratin: Grease an 8-cup (20 cm) glass baking dish. In a small saucepan, melt butter over medium heat. Stir in flour; cook, stirring, for 1 minute. Whisk in milk, garlic, rosemary, salt and pepper. Bring to a boil; reduce heat and simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 3 tbsp (45 mL) of the cheese.
- Pour one-quarter of the milk mixture in prepared dish to coat bottom. Layer one-third of the potatoes and half of the apples. Drizzle with one-quarter of remaining milk mixture. Repeat layers, ending with potatoes and topping with remaining milk mixture, pressing potatoes down to coat. Sprinkle with remaining cheese.
- Cover with foil and bake in a preheated 375°F (190°C) oven for 45 minutes. Remove foil and continue baking until tender and golden, 20 to 30 minutes. Let stand 5 minutes before serving.
- Roast Pork Tenderloin: Meanwhile, sprinkle pork all over with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat; brown pork all over. Transfer skillet to a 375°F (190°C) oven and roast until pork is just pink inside and meat thermometer inserted in centre registers 160°F (71°C), about 20 minutes. Transfer pork to cutting board and tent with foil for 5 minutes before slicing.
- Return skillet to stovetop. Add cider and all but 1 tbsp (15 mL) of the broth; bring to a boil over medium-high heat, stirring to scrape up brown bits from bottom of pan. Boil until liquid is reduced by one-third, about 3 minutes.
- In a small bowl, combine cornstarch with reserved broth; whisk into sauce and cook, stirring, until thickened, about 30 seconds. Remove from heat.
- Slice pork into thick slices; serve with Potato Apple Gratin and cider sauce.
Per serving: 436 calories, 38 g protein, 14 g fat (6 g saturated fat), 41 g carbohydrates, 4 g fibre, 110 mg cholesterol, 427 mg sodium