Thyme and Rosemary Roasted Pork Tenderloin with apple cider pan sauce and broccoli mash
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 3 Thyme Sprigs
- 2 Rosemary Sprigs
- 2 Garlic Cloves
- 1 Shallot
- 1 Pork Tenderloin
- 8 oz. Broccoli
- ⅓ oz. Butter
- 3 fl. oz. Canned Evaporated Whole Milk
- 1 tsp. Cornstarch
- 4 fl. oz. Apple Cider
Directions
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Preheat oven to 375 degrees. Bring a medium pot of generously salted water to a boil. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil. Place a colander in the sink.
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Stem and mince thyme and rosemary (reserve a rosemary top for garnish). Mince garlic. Peel and mince shallot. Rinse pork tenderloin and pat dry.
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Heat 1 tsp. olive oil in a medium pan over medium-high heat. Rub 1 tsp. olive oil over pork and sprinkle evenly with thyme, rosemary (reserve a pinch for garnish), ½ tsp. salt, and a pinch of pepper. Add pork to hot pan and sear 3 minutes per side, or until golden brown. Transfer to prepared baking sheet and roast 12-15 minutes, or until pork reaches a minimum internal temperature of 145 degrees. Set aside to rest. Wipe pean clean.
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Add broccoli florets to boiling water and cook 5-7 minutes, or until bright green and very tender. Drain florets in colander, shake off as much excess water as possible, and return to pot. Add butter and 2 Tbsp. evaporated milk, and mash with a potato masher or fork until ingredients are fully incorporated and consistency is to your liking. Season with ½ tsp. salt and ¼ tsp. pepper.
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Return pan used to sear pork to medium-high heat. Add 1 tsp. olive oil, garlic, and shallot and cook 30 seconds, or until fragrant. Mix cornstarch with apple cider in a small bowl, add to pan, and bring to a simmer. Reduce 2 minutes, then add remaining evaporated milk. Simmer 2 more minutes, or until sauce is slightly thickened. Season with a pinch of salt and pepper. Set aside.
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Slice pork tenderloin into ½" medallions. Place broccoli mash on a plate. Spoon some sauce on plate and place a serving of pork tenderloin over the sauce. Garnish with reserved rosemary top and minced sprigs.