Food,  Healthy,  Meat,  Vegetables

Cider and Herb Pork

December 9, 2011 /

How is everyone doing this AM? Hopefully well. I am SO glad it is Friday. Although I cannot believe that it is the 9th of December! Yowza!

Has anyone noticed anything different about my blog? It has been a little colder since the start of December…I wonder if that is because of the weather (*ahem can you see the snow?).

I am amazed at how quickly time flies. I have gotten all of my Christmas shopping done (besides the day I go shopping with my Dad for my Mom, I have always been the one designated as Dad’s Christmas shopping partner because I help him pick out the good stuff 😉 ). I haven’t sent out my Christmas cards though. Man, I need to get on top of that!

This weekend my parents are throwing their annual Christmas party which I am exciting about. Lots of food and goodies and drinks! Oh and good people too, hehe. My mother sells these amazing cookies around Christmas time. I will make sure and take lots of pictures of them for you all and hey! If any of you want to possibly buy some for the holidays let me know she ships!

Anyways, this recipe I am sharing with you is something I found in my Cooking Light Magazine. Yes, I said MY magazine. Patrick gave me an early Christmas present and it is a subscription to the Cooking Light Magazine and I am sure if you follow my blog, you know how much I love CL. Thanks again Patrick!

Adapted from this recipe.

Ingredients for Pork:

  • 1 (1-pound) pork tenderloin, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil, divided
  • 1/4 cup finely chopped shallots
  • 1/2 teaspoon rosemary, chopped
  • 1/2 teaspoon thyme, chopped
  • 4 teaspoons sherry vinegar
  • 1/2 cup lower-sodium chicken broth
  • 1/4 cup apple cider
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon cornstarch
  • 1 tablespoon heavy whipping cream

Cut pork crosswise into 12 pieces. Sprinkle both sides of pork evenly with salt and pepper. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add pork; cook 3 minutes on each side or until done. Remove pork from pan; keep warm.

Add remaining oil, shallots, and rosemary and thyme; cook 2 minutes. Stir in vinegar. Whisk broth, cider, mustard, and cornstarch. Add mixture to pan and bring to a boil. Reduce heat and cook 2 minutes, stirring constantly. Remove from heat. Stir in cream. Serve with pork.

I added some brown rice and cooked broccoli and green beans to the side of this dish to add some color and vegetables too. 🙂

I have a confession, I am not a pork eater. Now before you all go judging me, I DO love bacon. So see? I am not completely insane.

I am just much more partial to a piece of fish or even vegetables. However, this dish was delightful. The small pieces of pork were just the right portion for me and the flavors went well together. I think that next time I do this I will make it with the sage. I didn’t have any on hand so I just used the herbs I had.

Have a great weekend!

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