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Sauce for pork tenderloin.

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josephlapusata Oct 29, 2012 12:25 PM

I am making roasted pork tenderloin marinated in garlic, pineapple and, apple cider. Garden salad and mushroom couscous on the side. Any ideas for a sauce for the pork? I usually do an apple chutney but, I will not have time to make it. Any help? Thank you.

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  1. todao RE: josephlapusata Oct 29, 2012 01:01 PM

    I believe you already have the ingredients for a nice sauce. Make it from pineapple and apple cider with a bit of ginger. Whole apples would work better but the apple juice could be used in its place.

    Cut a couple of peeled/cored apples into pieces and puree. Finely grate a finger of ginger.
    Chop (or used canned chopped) pineapple. About 14 ounce can should do it.
    Heat apples/pineapple over low flame until beginning to bubble, add ginger. Stir and simmer 4 - 5 minutes.
    Alternatively, add some apple cider to the chopped pineapple and bring to simmer. Taste and adjust to balance. Continue cooking to reduce liquid. When syrupy, add ginger and continue simmer for 2 minutes.

    1. Db Cooper RE: josephlapusata Oct 29, 2012 03:00 PM

      I enjoy a blueberry or raspberry gastrique. Pretty simple in that it's just the fruit, sugar, and vinegar cooked down and then strained. Blueberry works really well with pork.

      1. ipsedixit RE: josephlapusata Oct 29, 2012 03:03 PM

        I like a soy-sauce and dark chocolate (85%) reduction.

        2 Replies
        1. re: ipsedixit
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          josephlapusata RE: ipsedixit Oct 29, 2012 03:30 PM

          That sounds very good. I will give it a try. 50/50 on the ratio?

          1. re: josephlapusata
            ipsedixit RE: josephlapusata Oct 29, 2012 03:31 PM

            That's typically what I do, but adjust it based on your taste preferences. Sometimes I will thin it out with some of the pan drippings.

        2. dave_c RE: josephlapusata Oct 29, 2012 03:08 PM

          This is probably a bit hackneyed, but a mustard-caper sauce may offset some of the sweetness from the pinapple/apple cider (assuming you meant soft cider, not hard cider.).

          1 Reply
          1. re: dave_c
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            flamale863 RE: dave_c Oct 29, 2012 03:37 PM

            The best sauce I ever had on pork tenderloin was a Mexican Red Mole sauce..If you google the recipe it looks too complicated to attempt but its a forgiving sauce and i skip some of the ingrdients that are just too hard to find...you could even work in your juice flavors in it...Sprinkle toasted sessame seeds on it as a garnish.

          2. Chinon00 RE: josephlapusata Oct 29, 2012 03:37 PM

            I love mostarda sauce on roasted meats. Mostarda is an Italian candied fruit and mustard sauce. It's also great on firm cheeses. You can purchase it ready made.

            2 Replies
            1. re: Chinon00
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              flamale863 RE: Chinon00 Oct 29, 2012 03:46 PM

              that sounds delicious and I had not heard of it...Ill have to look for it...I have a confession,I eat Mincemeat with a spoon out of the jar like some people eat peanut butter so this sounds right up my alley!!

              1. re: flamale863
                Chinon00 RE: flamale863 Oct 29, 2012 06:19 PM

                http://www.formaggiokitchen.com/shop/...

            2. boyzoma RE: josephlapusata Oct 29, 2012 06:28 PM

              I love a good Teryiaki sauce. Here is one I have made and also use it over rice as well.

              http://www.food.com/recipe/restaurant...

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                Puffin3 RE: josephlapusata Oct 30, 2012 07:15 AM

                Try chipotle sauce with a bit of balsamic vinegar added. I use this sauce as a rub and the rest I bring to a boil then add a pinch of tapioca flour mixed with cold water to barely thicken the sauce before serving. The balsamic will actually turn sweet when fried on the chops

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