So, Easter is just a few days away… how did that even happen!?! I swear it is like it snuck up on me this year. Maybe because I have been caught up in Brandcation or just pouting over the frigid weather we have had until recently. Regardless, in about 72 hours I am gonna have a house full of hungry people. I wanted to do something different this year than our normal Easter meal, so when I saw this in my inbox from bistroMD, I thought I would give it a shot.
Since traditional Easter dinners can cost you hundreds of calories (think honey glazed ham, cheesy casseroles, and buttery pie) I thought I’d pass along a few festive-yet- healthy menu ideas that the whole family will love. First up, bistroMD’s recipe for Pork Tenderloin with Apple Cider Reduction. This tasty recipe capitalizes on the sweet flavors of apple cider and pure maple syrup to create a delicious Easter entree that’s perfect for the whole family to enjoy. Serve it up with roasted sweet potatoes, green beans, or any one of your favorite side dishes for a wonderful, healthy dinner option for the holidays!
bistroMD’s Pork Tenderloin with Apple Cider Reduction
- 2 (1 pound) pork tenderloins cut in 1/2 crosswise
- Extra virgin olive oil
- Salt and freshly ground black pepper
- 1 1/2 cups apple cider
- 1/2 cup apple cider vinegar
- 1/4 cup maple syrup
Heat oven to 500 degrees F and arrange rack in the upper third.
Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers at 145 to 150 degrees F°, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
When pork is ready, rest on cutting board, about 5 minutes. Warm sauce over medium-high heat; add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.