Apple Cider Pork

A simple and quick pork tenderloin recipe, butterflied pork tenderloin infused with rosemary, olive oil, fresh ground black pepper and apple cider. Pork is topped with a sauce made from reducing pan drippings.

Ingredients -

3/4 pound Pork Tenderloin, trim, cut in half, and butterfly
1 tablespoon Fresh Rosemary
2 teaspoons Olive Oil
Salt and Freshly Ground Pepper, to taste
1 cup Apple Cider

Preparation:

1. Sprinkle tenderloin pieces with rosemary.

2. Heat non-stick skillet over medium high heat.

3. Add pork. Brown 3 minutes. Turn pork, brown additional 3 minutes.

4. Season pork with salt and pepper.

5. Reduce heat to low. Add apple cider to skillet. Cover and simmer 10 minutes.

6. Remove pork to plate.

7. Increase heat to high. Stirring constantly, reduce liquid by half.

8. Spoon sauce over pork.

Cooking Tip

Fresh Rosemary

Substitute 3/4 teaspoon dried rosemary for the fresh required in the recipe. You could also substitute fresh oregano or basil for the fresh rosemary for a different flavor to the dish.

Cooking Tip

Butterfly Cut

Use a long sharp knife when cutting the tenderloin to achieve the butterfly cut in one pass with the knife