Cream, Apples and Sage Sauce for Tenderloin
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Description
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 recipe for Sauteed Pork Tenderloin Medallions
- 1 tablespoon unsalted butter
- 1 granny smith apple, peeled and sliced into 12 pieces
- 1/2 medium onion
- 1/3 cup apple cider
- 3 tablespoons applejack or brandy
- 1/2 cup chicken stock
- 2 tablespoons minced fresh sage leaves
- 1/4 cup heavy whipping cream
- salt and ground black pepper
Methods/steps
- 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.
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