Goomba38 wrote:
> This is from the Sept/Oct 2006 issue of "Cooks Illustrated" in their
> article "Improving Sauteed Pork Tenderloin" and was well received by the
> family. One package (two tenderloins) served 4 adults and one kidlet
> well. I also served sauteed asparagus, whole green beans and mashed
> potatoes (extra rich made with heavy cream I wanted to use up)
> We are well sated
>
> 2 pork tenderloins (1 to 1 1/4 pounds each)trimmed of fat and silver
> skin, cut crosswise into 1 1/2 inch pieces and tied.
> Kosher salt and ground black pepper
> 2 tablespoons vegetable oil
>
> Season pork with salt and pepper. Heat oil in 12 inch skillet over
> medium-high heat until shimmering. Add pork cut side down and cook
> without moving pieces, until well browned, 3-5 minutes. Turn pork and
> brown on second side, 3-5 minutes more. Reduce heat to medium. Using
> tongs, stand each piece on its side and cook, turning pieces as
> necessary, until sides are browned and internal temp registers 140-150
> degrees on instant read thermometer, 8-12 minutes.
> Transfer pork to platter and tent lightly with foil, let rest while
> making pan sauce, then serve.
>
> *Can complete first step of pan sauce recipe before or during the
> cooking of the pork, then finish the sauce while the pork rests
>
> 1 1/2 cups apple cider
> 1 cup low sodium chicken broth
> 2 teaspoons cider vinegar
> 1 cinnamon stick
> 4 tablespoons butter, cut into 4 pieces
> 1 large shallots, minced (about 1/2 cup)
> 1 tart apple, such as Granny Smith, cored, peeled and diced small
> 1/4 cup Calvados or apple flavored brandy
> 1 teaspoon minced fresh thyme leaves
> table salt and black pepper
>
> Combine cider, broth, vinegar and cinnamon stick in medium saucepan;
> simmer over medium-high heat until liquid is reduced to 1 cup, 10-12
> minutes* (note: it took a lot longer for mine to reduce)
> Remove cinnamon stick and discard. Set sauce aside until pork is cooked.
>
> Pour off any fat from skillet in which pork was cooked. Add 1 tablespoon
> butter and heat over medium heat until melted and foaming subsides. Add
> shallots and apple and cook, stirring occasionally, until softened and
> beginning to brown, 1-2 minutes. Remove skillet from heat and add
> Calvado. Return skillet to heat and cook about 1 minute, scraping the
> bottom with wooden spoon to loosen browned bits. Add reduced cider
> mixture, any juices from resting meat and thyme. Increase heat to
> medium-high and simmer until thickened and reduced to 1 1/4 cups, 3-4
> minutes* (again, it took longer for me)
> Off heat whisk in remaining 3 tablespoons of butter, and adjust
> seasonings with salt and pepper.
> Pour sauce over pork and serve immediately.
==============
I find several confusing things about your instructions (or maybe it's
just me),
*** "cut crosswise into 1 1/2 inch pieces and tied." ((How do you tie
it if it's cut into
1 1/2 inch pieces??)

*** Add pork cut side down and cook
> without moving pieces, until well browned, "
(Aren't all the sides "cut side" down?)

Your sauce sounds delicious, and I like the selection of side dishes,
too.
Cheers,
Nancree