Wednesday, December 10, 2014

Pork Tenderloin in Apple Cider Reduction with Apples | Spinach

This was delicious!

The recipe for this delicious seasonal meal last night was found here at the Food Network website:

The only thing I did differently was that I added apple slices (from one Gala apple and one Granny Smith apple because it's what I had) to the reduction during the last few minutes, just enough to soften the apple slices a little. They were a nice touch! 

Baby spinach made a nice side dish. The sauce in the recipe turned out thin but it made a nice dressing for the baby spinach. I served the pork and apples over the spinach and the heat from the pork, apples, and sauce wilted some leaves a little, some stayed crunchy. Just perfect. Although, I didn't think there was enough sauce for three of us. Next time, I'd reduce the sauce less (or make more?) so there'd be more sauce to dress the spinach and pork. 

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