This was delicious! I didn't have five-spice, so I mixed apple pie spice and steak seasoning. Turned out great. I also only added half the salt, 1/2 tsp would have been far too much. The sauce took much longer than 10 minutes to reduce, but the time for the pork was spot on. Will definitely be making again!
Pork Tenderloin with Shallot-Cider Sauce
While five-spice powder is a mainstay of the Chinese kitchen, it contains standard American companions for pork and apples, including cinnamon, cloves, and fennel seed. You'll find the spice mix at Asian markets and the spice section of grocery stores.
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- Calories: 262
- Calories from fat: 26%
- Fat: 7.6g
- Saturated fat: 1.9g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 0.7g
- Protein: 25.1g
- Carbohydrate: 23.2g
- Fiber: 0.6g
- Cholesterol: 67mg
- Iron: 1.7mg
- Sodium: 703mg
- Calcium: 16mg
- 1 (1-pound) pork tenderloin, trimmed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1/3 cup finely chopped shallots
- 1 1/2 cups apple cider
- 1/2 cup less-sodium beef broth
- 1/2 cup applesauce
- 1/2 teaspoon salt
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons fresh lemon juice (about 1 lemon)
- Preheat oven to 400°.
- To prepare pork, rub pork with oil and garlic; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place pork on grill rack or broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 160° (barely pink). Let stand 5 minutes before slicing.
- To prepare sauce, heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots, and cook 1 1/2 minutes or until tender, stirring occasionally. Stir in cider, broth, applesauce, 1/2 teaspoon salt, five-spice powder, and 1/4 teaspoon pepper; bring to a boil. Cook cider mixture until reduced to 1 cup (about 10 minutes); stir in 3 tablespoons fresh lemon juice. Serve sauce with pork.
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