Cider Beurre Blanc Pork Tenderloin

Ingredients

• 8 oz Brussels Sprouts
• 12 oz Carrot
• 3 Thyme Sprigs
• 1 Pork Tenderloin
• 1 oz Grated Parmesan Cheese
• 2 fl. oz. Apple Cider
• ⅞ oz Butter
• Olive Oil
• Salt Pepper
• Trim bottoms off Brussels sprouts and halve
• vertically (quarter if larger than ping pong balls). Peel,

Instructions

1. 1

   Cook Within: Pork tenderloin doesn’t have sides, but turning it twice will sear it on approximately three “sides” and provide near-complete searing coverage. “Beurre blanc” is a French term for this reduction of white wine and butter that literally translates to “white butter.” Swirling in butter off the heat gives this sauce richness and a velvety texture.

2. 2

   Prepare the Ingredients: Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than ping pong balls). Peel, trim, and cut carrot into ¼” diagonal slices. Stem thyme and coarsely chop. Rinse pork tenderloin, pat dry, and season with ¼ tsp. salt and ¼ tsp. pepper.

3. 3

   Finish the Pork and Vegetables: vegetables are browned and tender and pork reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Remove from oven and sprinkle remaining Parmesan and half the thyme (reserve remaining for sauce) onto vegetables. Let pork rest 5 minutes. While pork rests, make cider Begin to Cook Vegetables Place carrots and Brussels sprouts onto prepared Parmesan (reserve remaining for cooked vegetables), ½ tsp. salt, and ¼ tsp. pepper and

4. 4

   Roast 5 minutes and remove from oven. Vegetables: will finish cooking in a later step.

5. 5

   Make the Cider Beurre Blanc: Return pan used to sear pork to medium-high heat. Add apple cider, bring to a boil, and reduce by half, 1-3 minutes. Remove from burner, swirl in butter, and add remaining thyme. Season with ¼ tsp. salt and a pinch of pepper.

6. 6

   Sear the Pork Tenderloin: Place a medium pan over medium-high heat. Add 2 tsp. olive oil and pork to hot pan. Sear until browned on three sides, 2-3 minutes per side. Remove to other Reserve pan; no need to wipe clean.

7. 7

   Plate the Dish: Slice pork tenderloin into ½” pieces. Place roasted vegetables onto plate. Add sliced pork in front of vegetables. Spoon cider beurre blanc in front of used twice. Half is added to vegetables before cooking and remaining garnishes vegetables. Half is added to vegetables and remaining is in sauce. the recipe before you start–we promise it will be time