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Pork Cutlets with Cider Pan Sauce

Source of Recipe


From "The Kitchen Detective" by Christopher Kimball






List of Ingredients



• 1 pork tenderloin, about 1 lb.
  
• 3 Tbsp flour
  
• 1/4 tsp kosher salt
  
• 1/4 tsp fresh ground black pepper
  
• 4 tsp olive oil
  
• 3/4 cup reduced-sodium, reduced-fat chicken broth
  
• 1/3 cup apple cider
  
• 1/2 tsp ground cumin
  
• 1 tsp fresh thyme leaves or 1/8 tsp dried thyme
  
• 1 tsp snipped chives
  






Instructions



1. Remove silver skin from tenderloin, then cut crosswise into 1-inch thick slices. Place between sheets of plastic wrap a few at a time and pound with a meat mallet to about 1/4-inch thickness. Dredge the cutlets in flour, shaking off the excess. Combine salt and pepper in a small bowl.
   
   
2. Heat a large, heavy skillet over medium-high heat. Add 2 teaspoons oil; when it begins to shimmer, add half of the cutlets, sprinkle with a little of the salt mixture and cook about 2 minutes per side, or until cooked through. Remove from pan and hold in a warm oven. Repeat with remaining oil, pork, salt and pepper.
   
   
3. Pour chicken broth into pan, scraping up browned bits on bottom of pan. Add cider, cumin and thyme, cooking at a low boil until reduced and thickened. Pour any juices that have collected around the pork into the pan and reduce again. Stir in the chives and season to taste with the salt-and-pepper blend. Pour over the pork and serve.
   
   Makes 4 servings.