~ pork tenderloin medallions with cider caramel ~
This turned out soooo good and it was easy to prepare. The cider caramel takes about a half hour to cook, so plan accordingly. I think this would make a wonderful main course for a holiday or company meal. The addition of a little fresh thyme, pepper and coarse sea salt adds amazing flavor to this dish.
3 lb. pork tenderloin
4 cups fresh orchard apple cider
2 teaspoons pure vanilla extract
1/2 cup dark brown sugar
1/4 cup salted butter
fresh thyme leaves
fresh ground pepper
coarse sea salt
Bake or grill the pork tenderloin according to package directions. You can either make the cider caramel while the pork is cooking, or in advance. It reheats beautifully.
Pour the cider in a large, heavy skillet along with the vanilla. Boil until reduced by half (about 2 cups.) This will take 15 to 20 minutes. Add the sugar and butter and cook until reduced to one and one half cups (another 15 minutes.) Stir frequently with a wire whisk.
Once the pork is finished cooking, cut into medallions.
Serve the cider caramel over the pork tenderloin medallions. Garnish with a little fresh thyme, pepper and coarse sea salt.
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