This was delicious last night; very quick, and so easy I'm writing it from memory while at work. Cutting the tenderloin into thick medallions and tying them means they all fit in one pan and you can brown them thoroughly without overcooking them. I'm too cheap to join the CI website, so I can't link you to the article, but here's the recipe. I used just one tenderloin but made all the sauce and some mashed potatoes to soak it up. It was a bit sweet, so I may try it again with hard cider instead of fresh.
1-1/2 cups apple cider
1 cup chicken broth
1 cinnamon stick
2 tsp. cider vinegar
2 pork tenderloins
Butcher's string
Salt and Pepper
2 Tbs. vegetable oil
4 Tbs. butter
2 large shallots, minced, about 1/2 cup
1 tart apple, peeled, cored, and cut into small died
1/4 cup Calvados
1 tsp. minced fresh thyme
Combine the cider, broth, vinegar and cinnamon stick in a saucepan and reduce to one cup. Discard cinnamon.
Cut the thick parts of the tenderloins into 1-1/2 inch slices and tie a piece of string around each one. Cut the tapered end 3 inches long, score it in the middle and fold over to make another medallion. Tie with string like the others. Season pork on both sides with salt and pepper.
Heat the oil in a 12-inch skillet and brown the cut sides of the medallions, about 3 minutes per side. With tongs, stand them on their sides and brown the sides, turning. Test for doneness with an instant thermometer inserted in the side, which should read 150* Remove to a platter.
Pour any fat out of the skillet, add 1 tablespoon of the butter and saute the shallots and apple until softened. Add the calvados and bring to a boil, scraping up browned bits from the skillet. Add the cider mixture, the thyme and any juices that have accumulated from the meat. Boil down until syrupy. Season sauce with salt and pepper, swirl in remaining butter and pour over the pork.
1-1/2 cups apple cider
1 cup chicken broth
1 cinnamon stick
2 tsp. cider vinegar
2 pork tenderloins
Butcher's string
Salt and Pepper
2 Tbs. vegetable oil
4 Tbs. butter
2 large shallots, minced, about 1/2 cup
1 tart apple, peeled, cored, and cut into small died
1/4 cup Calvados
1 tsp. minced fresh thyme
Combine the cider, broth, vinegar and cinnamon stick in a saucepan and reduce to one cup. Discard cinnamon.
Cut the thick parts of the tenderloins into 1-1/2 inch slices and tie a piece of string around each one. Cut the tapered end 3 inches long, score it in the middle and fold over to make another medallion. Tie with string like the others. Season pork on both sides with salt and pepper.
Heat the oil in a 12-inch skillet and brown the cut sides of the medallions, about 3 minutes per side. With tongs, stand them on their sides and brown the sides, turning. Test for doneness with an instant thermometer inserted in the side, which should read 150* Remove to a platter.
Pour any fat out of the skillet, add 1 tablespoon of the butter and saute the shallots and apple until softened. Add the calvados and bring to a boil, scraping up browned bits from the skillet. Add the cider mixture, the thyme and any juices that have accumulated from the meat. Boil down until syrupy. Season sauce with salt and pepper, swirl in remaining butter and pour over the pork.