This is Take 2 for this Contest. After seeing this week's theme, I immediately thought of apple cider vinegar. I headed out to the grocery store and got sidetracked by the champagne vinegar. Somehow the theme of Pork & Cider got switched in my mind to Pork & Vinegar. I concocted a recipe for Champagne Pork Chops and start cooking. After typing up the recipe and entering into the contest, I realized I switched up the theme. A definite airhead moment. So tonight, I made a few changes and ended up with this recipe, which I think is just as good, if not better, than the original. —melissav
Apple Cider Vinegar
Chicken Stock or Broth
Shallots, thinly sliced
Mushrooms, sliced (your choice)
Cloves of Garlic, pressed or minced
Hard Cider (I used J.K.'s Scrumpy Hard Cider available at Whole Foods)
Whole Grain Dijon
Salt & Pepper
In This Recipe
Preheat the oven to 400 degrees. Salt each pork tenderloin with 1 teaspoon salt each and set aside. Let stand unrefrigerated while you prepare the rest of the ingredients.
Open the Hard Cider and set aside 3/4 Cup. Pour the remainder into a frosty glass for a chef's treat.
Meanwhile, in a small saucepan, bring the apple cider vinegar, chicken stock, sage leaves, and honey to a boil. Reduce heat and simmer until reduced to 1/2 cup - approximately 25-30 minutes. Remove sage leaves and set aside the reduced mixture.
Heat 1TB oil in a ovenproof skillet over high head until almost smoking. Sear the tenderloins on each side for 2-3 minutes. Put the skillet in the oven until the pork is cooked to your taste. I cook until a thermometer inserted into the center of the tenderloin registers 140 degrees. Remove the pork from the skillet and set aside to rest.
Put the skillet over medium high heat and add additional grapeseed oil if necessary to reach approximately 1 TB of oil in the pan. Add the shallots, garlic, and a sprinkle of salt and saute until golden. Reduce heat to medium and deglaze the pan with the hard cider and let it reduce down. Then add the reduced vinegar mixture, and the mustard and let it reduce for a few minutes. Add the creme fraiche and the chives and parsley. Let it cook for 1-2 minutes. Add salt and pepper to taste.
Slice the tenderloin and serve with a generous scoop of sauce and shallots and mushrooms. I served it on top of soft polenta mixed with a pat of butter and some mascarpone.