Apple Maple Salsa with Pork Tenderloin

Pork is not my favorite source of protein; with the exception of pork tenderloin.  LOVE IT!!!  I actually prepare it quite a few different ways but this was one of our favorite variations.

I love to rub the tenderloin with equal amounts of allspice (yes, I did say allspice), freshly ground pepper, and kosher salt and let it marinate in the fridge for about an hour.  Then I oven roast it to the internal temperature of 155 degrees.  Let it "rest" for 10-15 minutes before slicing.  It will be cooked to "medium" and will be moist and juicy.

The other night I made up a new accompaniment from what I had on hand.  I have a box of Honey Crisp apples and this little sauce was Oh So Good.  Try it next time you serve pork. 

Apple Maple Salsa

4 Tablespoons of butter, divided in half

1/3 cup of chopped shallots

Pinch of salt

2 large tart apples or 3 small ones, peeled and chopped

¼ cup of dry white wine (or any liquid)

1 cup of apple cider or juice

2 Tablespoons of real maple syrup

Salt and freshly ground pepper to taste

Melt 2 Tablespoons of the butter in a sauce pan. Add the shallots and cook on medium low heat until the shallots are translucent and tender; about 5 minutes. Add the apples and maple syrup and cook about 5 more minutes. Remove the apple mixture from the pan and set aside for now.

Add the white wine to de-glaze the pan. Cook until the wine is reduced by half. Add the apple cider and cook again until it has reduced by half. You should have about ½ cup of liquid in the pan. Add the apple mixture and heat until the apples are warm. Take off the heat. May be refrigerated at this point, if desired. *Add the remaining 2 tablespoons of butter and let it melt into the mixture.

Serve over pork.

*If you make the sauce in advance, don't add the 2 Tablespoons of butter at the end of the recipe or it may separate when you reheat it.  Just prior to service, reheat the sauce, take it off the heat, and then add the 2 Tablespoons of butter, immediately before serving it over the pork.

Linked to Hearth 'n Soul.