Cider-Roasted Pork Tenderloin |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Posting for cider lovers! Ingredients:
1 tablespoon vegetable oil |
1 3/4 lbs pork tenderloin (about 2) |
1 (12 ounce) bottle hard alcoholic cider |
1 medium onion, cut in 1/2-inch dice |
1 tart apple, peeled, cored, diced (granny smith is a good choice) |
1 cup peeled diced butternut squash or 1 cup sweet potato |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon coarse salt |
1/8 teaspoon fresh ground pepper |
Directions:
1. Heat oven to 350°. Heat the oil in a heavy, oven-safe skillet over medium-high heat. Add tenderloins; cook, turning occasionally, until brown on all sides, about 12 minutes. Remove from skillet; set aside on a plate.
2. Add the cider to the skillet, stirring to scrape up any browned bits from the bottom. Cook until cider slightly reduces, about 5 minutes. Stir in the onion, apple and squash. Stir in ginger, cinnamon, salt and pepper. Return tenderloins to skillet on top of mixture; cover. Transfer to oven. Bake until the pork registers 160° on a meat thermometer, about 25 minutes. Set aside to rest, loosely tented with foil, about 5 minutes.
3. Slice and serve with the vegetables and juice.
|
|