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Pork Tenderlovin’

Pan-Seared Pork Tenderloin with Brown Butter, Cider-Sage Reduction, and Buttered Apples

40 minutes
Serves 4
DinnerAmericanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take

This dinner takes a cue from classic American autumn flavors–think apple orchards and harvest suppers–with a pan-seared pork tenderloin, crisp apples, and a browned butter-cider-sage sauce. You’ll master the art of deglazing and learn why apples and pork are the Adam and Eve of savory-sweet pairings.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F.
  2. 02
    Season the pork tenderloin all over with kosher salt and black pepper, pressing gently so it adheres.
  3. 03
    Heat the neutral oil in a large oven-safe skillet over medium-high until shimmering.
  4. 04
    Sear the pork, undisturbed, until deeply golden on the first side, about 3 minutes. Flip and brown the other sides, about 2 minutes per side.
  5. 05
    Transfer the skillet to the oven and roast until the thickest part registers 140°F on an instant-read thermometer, 10 to 15 minutes. Move the pork to a cutting board and loosely tent with foil to rest.
  6. 06
    While the pork rests, return the skillet to medium heat (careful, handle is hot!) and add 4 tablespoons of the butter.
  7. 07
    Once the foaming subsides and the butter turns toasty brown, add the apple slices and sauté until just tender and golden at the edges, about 2-3 minutes. Remove apples to a plate.
  8. 08
    Reduce heat to medium-low, add the remaining 2 tablespoons butter and the minced shallot, and cook until soft, about 1 minute.
  9. 09
    Sprinkle in the brown sugar and stir until dissolved.
  10. 10
    Pour in the hard cider, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  11. 11
    Stir in the sliced sage and simmer until the sauce reduces and looks glossy, about 5-7 minutes.
  12. 12
    Turn off heat and add the apple cider vinegar, stirring to blend.
  13. 13
    Slice the rested pork into 1/2-inch medallions. Arrange on plates, top with sautéed apples, spoon the cider-sage sauce over, and garnish with extra sage leaves.

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