french

Pork Tenderloin with Cider Cream Sauce and Sauteed Apples

Name: Pork Tenderloin with Cider Cream Sauce and Sauteed Apples
Yield: 1 serving
Cuisine: french
Ingredients: 233 g pork tenderloin; 13 g butter; 178 g apple, thinly sliced; 156 g dry hard cider; 39 g creme fraiche; 11 g Dijon mustard; 33 g shallot, minced; 2 g thyme, fresh or dried; 2 g salt; 1 g black pepper

This pan-seared dish pairs pork tenderloin with apple, thinly sliced, dry hard cider and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

39 g Carbohydrates

28 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

233g pork tenderloin 277 kcal
13g butter 93 kcal
178g apple, thinly sliced 93 kcal
156g dry hard cider 70 kcal
39g creme fraiche 77 kcal
11g Dijon mustard 8 kcal
33g shallot, minced 24 kcal
2g thyme, fresh or dried 2 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

pork tenderloinsaltblack pepper
Season the pork with salt and black pepper.
pork tenderloinbutter
Heat butter in a skillet over medium-high heat; sear the pork until well browned on all sides, 6 to 8 minutes total.
apple
Reduce heat to medium; add the sliced apple and cook 2 minutes.
dry hard cider
Add the cider and scrape up browned bits; simmer 3 minutes to reduce slightly.
pork tenderloincreme fraicheDijon mustard
Stir in the creme fraiche and Dijon mustard; return pork to the sauce and cook until the pork reaches 145F/63C, 3 to 6 minutes depending on thickness.
pork tenderloinappledry hard cider
Rest the pork 3 minutes, slice, and spoon the cider cream and apples over the top.