Roast Pork Tenderloin with Apples and Cider Sauce

Roast Pork Tenderloin with Apples and Cider Sauce
Photo by Romulo Yanes


  • 1 cup low-sodium fat-free chicken broth
  • ½ teaspoon arrowroot
  • 2 teaspoons cider vinegar
  • ¼ teaspoon black pepper
  • 2 3/4-pound pork tenderloins
  • 1 tablespoon vegetable oil
  • 2 1/2-pound Granny Smith apples
  • + 4 more ingredients
    • ½ teaspoon salt
    • 2/3 cup unfiltered apple cider
    • 1 tablespoon water
    • 2 teaspoons unsalted butter

Preheat oven to 425°F. Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, ...

View full recipe at Epicurious


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