Pork Tenderloin with Creamy Cider Sauce

Pork Tenderloin with Creamy Cider Sauce
Makes 6
Prep 15 m
Cook 13 m
Bake 12 m
Stand 5 m


  1. 1 of 1 Season 2 pork tenderloins (1 1/2 lbs) with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp olive oil in a large oven-proof nonstick skillet over medium-high. Brown pork on all sides, 7 minutes. Bake in skillet at 425 degrees for 12 minutes, until pork registers 145 degrees . Carefully remove from oven (handle will be hot), place pork on a platter and cover. Stir 2 tbsp all-purpose flour into 1 cup reduced-sodium broth until dissolved; add to skillet. Add 1/2 cup apple cider; simmer 5 minutes, stirring often. Stir in 1/2 cup cream, 1/4 tsp each salt and pepper and 2 tbsp Dijon mustard; simmer 1 minute. Add 2 tbsp chopped parsley. Meanwhile, place 1 cup reduced-sodium broth, 1/2 cup water and 1/4 tsp salt in a pot and bring to a simmer. Turn off heat and stir in 1 1/2 cups couscous. Cover, let stand 5 minutes, then fluff with a fork. Serve sliced pork with sauce, couscous and cooked snow peas.
Nutrition Information for Pork Tenderloin with Creamy Cider Sauce
Servings Per Recipe: 6
Per Serving: 577 mg sodium, 32 g pro., 3 g fiber, 51 g carb., 14 g Fat, total, 464 kcal cal.