A
Ashworth3715
Guest
12 slices prok tenderloins, 2 oz each
salt and pepper
1/4 cup butter
2/3 cup apple cider
1/3 cup 100% pure maple syrup
1 cup beef bouillon
2 tsp cornstarch
2 tbsp cold butter
Slightly flatten pork slices to 1/2-inch thickness. Season with salt and pepper to taste.
melt 1/4 cup butter in a saute pan over high heat. add pork slices and sear. reduce heat and finish cooking (about 5 min) remove meat from pan add cider to pan and cook over high heat, stiring to dissolve concentrated juices. add maple syrup and boil to reduce by half.
combine beef bouillon and cornstarch. add thickend beef bouillon to the pan, cook to reduce slightly, and check seasoning.
Finish sauce by adding pieces of cold butter, whisking until smooth.
Remove immediately from heat and reheat pork in the sauce off the stove.
Serve at once. Makes 6 servings.
salt and pepper
1/4 cup butter
2/3 cup apple cider
1/3 cup 100% pure maple syrup
1 cup beef bouillon
2 tsp cornstarch
2 tbsp cold butter
Slightly flatten pork slices to 1/2-inch thickness. Season with salt and pepper to taste.
melt 1/4 cup butter in a saute pan over high heat. add pork slices and sear. reduce heat and finish cooking (about 5 min) remove meat from pan add cider to pan and cook over high heat, stiring to dissolve concentrated juices. add maple syrup and boil to reduce by half.
combine beef bouillon and cornstarch. add thickend beef bouillon to the pan, cook to reduce slightly, and check seasoning.
Finish sauce by adding pieces of cold butter, whisking until smooth.
Remove immediately from heat and reheat pork in the sauce off the stove.
Serve at once. Makes 6 servings.