Apple Cider Pork Tenderloin

My allergies may be killin me, but I still knocked dinner outta the park tonight. Aaron dropped his fork on his empty plate and simply said, "That was excellence. Thank you." 

So here's the recipe, since it's one worth making again. My photos are...well pathetic, but just know the recipe has high praise from the Mister. 

Roasted Pork Tenderloin with Apple Cider reduction glaze.  

Cut two pork tenderloins in half, so the 4 pieces will fit into a small roasting pan. 

Pat pork dry and brush with oil, then season with salt and pepper. 

Sear the pork (about 2-3 minutes each side) in a hot skillet to give it a nice browned crust. 

Place deseed pieces onto a roasting pan in a 450* oven. Roast 15-18 minutes 

While pork is roasting, whisk together 1 1/2 cups Apple cider and 1/2 Apple cider vinegar and pour into the hot skillet. Bring to a boil and let it cook down into a glaze by stirring occasionally and scraping up the flavor in the pan from searing the pork. 

Add cooked tenderloins back into the skillet and cook 1-2 more minutes to get coated with the cider reduction glaze. (It will thicken up almost like syrup as the water boils out.)  

 

I served this dish with parmesan risotto, pomegranate arils, and butter n brown sugar roasted acorn squash. It was perfectly autumnal. 

Ok so the yellow plate doesn't help, but trust me, dinner was en pointe. Kids loved it, too. 

(The squash took about 30-40 min to cook)