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Pork Tenderloin with Apple Cider Cream Gravy

June 6, 2010

There are so many variations of a delicious pork loin and I try to make all of them.  It is a fast and easy dinner with no bone and very little fat but  lots of flavor and tenderness.  This particular one I do not make too frequently as it is high in calories due to the cream gravy but I must have it a few times a year.   Today I served the pork loin with Rustic Mashed Potatoes and Garlic and Shallot Green Beans.  This recipe is for one but I usually cook 2 as there are a number of things I love to make with leftover pork.  Cooking it in a pan and finishing in the oven I prefer so that I have the opportunity to make a gravy to complete the meal.

Pork Tenderloin with Apple Cider Cream Gravy


  • 1 Pork Loin (approx. 1 lb.)
  • 1 T. Unsalted Butter
  • 1 T. Olive Oil
  • Salt and Freshly Ground Pepper


  1. Preheat oven to 450 degrees
  2. Salt and pepper pork loin on all sides
  3. Heat butter and oil in grill pan that is oven safe til hot
  4. Sear pork on all sides
  5. Put pork loin in oven and cook for approximately 5-20 minutes (depends on the thickness of the loin, about 5 minutes for medium-rare)


 Apple Cider Cream


  • 1 C. Apple Cider
  • 1 C. Heavy Cream
  • 8 oz. Unsalted Butter


  1. Pour the apple cider in the pan you seared the pork loin in and while scraping the brown bits into the mixture bring to a boil until reduced to about 1/4 cup
  2. Add the cream and butter and bring to boil while continuing to stir until the gravy becomes very thick

(Serves 2-4)

4 Comments leave one →
  1. December 2, 2010 03:45

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  1. Top 10 Recipes of 2010 « "Deja Vu" Cook

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