Pork Tenderloin Madeira
- 1 pound pork tenderloin, trimmed
- 1 teaspoon olive oil, divided
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 1/2 cups sliced peeled Granny Smith apple (about 1/2 pound)
- 1/2 cup Madeira wine or dry sherry
- 1/4 cup fat-free, less-sodium chicken broth
- 1/4 cup minced shallots
- 2 teaspoons whole-grain Dijon mustard
- Preheat oven to 425u0b0.
- Rub pork with 1/2 teaspoon oil, thyme, salt, and pepper. Heat the remaining 1/2 teaspoon oil in a large, heavy ovenproof skillet over high heat. Add pork; cook 5 minutes, browning on all sides. Add apple to skillet. Insert meat thermometer into thickest portion of pork; bake at 425u0b0 for 17 minutes or until thermometer registers 160u0b0 (slightly pink). Remove pork from skillet; keep warm. Return skillet to stove top; stir in Madeira, broth, and shallots. Bring to a boil; cook until reduced to 1 cup (about 2 minutes). Stir in mustard. Slice pork into 1/4-inch-thick slices. Serve with sauce.
pork tenderloin, olive oil, thyme, salt, cracked black pepper, apple, madeira wine, chicken broth, shallots, wholegrain
Taken from www.myrecipes.com/recipe/pork-tenderloin-madeira (may not work)