Cream, apples and sage sauce for pork tenderloin
Pork tenderloins with honey and mustard are delicious, but if you are a little tired of having always that, try this cream and sage sauce. You won't regret it.
Ingredients
1 tablespoon butter (unsalted)
1 apple (tart apple such as Granny Smith, peeled and sliced into 12 pieces)
1⁄2 onion (medium size)
1⁄2 cup cider (apple cider)
3 tablespoons brandy (or applejack)
1 cup broth (chicken broth or stock)
2 tablespoons sage (fresh leaves, minced)
1⁄4 cup cream
seasoning (salt and ground black pepper to taste)
Instructions
- Melt the butter in the pan with the reserved fat, over a medium-high heat. Swirling the pan to cover. Add the apple slices and onion. Saute 4 minutes until apples begin to brown. Add the applejack, boil until the liquid reduces to a glaze. This should take about 2 1/2 minutes. Be sure to use a wooden spoon to scrape the brown bits off the bottom of the pan. Increase the heat to high, add any accumulated pork juices, chicken stock and sage. Boil until the mixture reminds you of maple syrup in thickness, about 3 minutes. Add cream and boil until it has reduced by half.
- Reduce the heat to a medium, return the medallions to the pan, turning them to coat. Simmer for 3 minutes, salt and pepper to taste. Serve, spooning the sauce over the tenderloin.
Yield
2 servings
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Notes
Serve this sauce with pork. It is the perfect accompaniment for sautéed pork tenderloin medallions.
Source
easy, fruit, simmer
condiments, sauces
American food recipes
Food in U.S.A.
Food in U.S.A.