1. Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot. 2. Add tenderloins and cook about 10 minutes or until browned. 3. Turn occasionally. 4. Combine the apple cider or juice with the remaining ingredients in a bowl. 5. Pour over the tenderloins. 6. Insert a meat thermometer into the thickest portion of the tenderloin. 7. Bring to a boil. 8. Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F. 9. Occasionally, baste with the pan juices. 10. When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing. 11. While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes). 12. Slice the tenderloins diagonally across the grain into thin slices. 13. Serve on a baguette or roll sliced in half lengthwise. 14. Top the sliced pork with the"sauce". ---------------------------------------------------------------------------
Nutrition
Ingredients
