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Sauce for pork tenderloin.

j
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.

  1. todao 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 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 Oct 29, 2012 03:03 PM

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

        2 Replies
        1. re: ipsedixit
          j
          josephlapusata 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 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 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
            f
            flamale863 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 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
              f
              flamale863 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 Oct 29, 2012 06:19 PM

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

            2. boyzoma 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...

              1. p
                Puffin3 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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