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Instructions |
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Cut the pork tenderloin into 2-inch thick medallions and season with salt.
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Heat vegetable oil in a large sauté pan over medium-high heat. Sear the pork for 5 minutes on each side or until brown. The trick to well-seared meat is resisting the urge to move the meat too soon. The meat will unstick when a perfect crust is formed.
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Add apple cider, wine and apple cider vinegar. This will deglaze the pan and release the brown bits stuck at the bottom. Bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally.
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Transfer the pork to a plate and season with pepper. Tent with foil to keep warm.This part is very important. Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes depending on your stove and the size of the pan you are using. Do not over-reduce, it will scorch.
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Originally Submitted
12/16/2010
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