Pork Tenderloin With Cider Glaze
"Apples and pork, always a good combo."
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 lbs pork tenderloin
- 1 small red onion, cut into eighths
- 1⁄2 cup golden raisin
- 3 tablespoons fresh thyme leaves
- 1⁄8 teaspoon ground cloves
- 3⁄4 cup apple cider
- 1⁄2 cup white wine
- 1 teaspoon salt, divided
- 1 teaspoon ground pepper, divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 tart apples, peeled and chopped
directions
- Put onion, raisins, thyme, cloves, cider and wine into a large ziplock.
- Rinse pork, pat dry and add to bag with marinade. Chill at least 4 hours, turning occasionally.
- Preheat oven to 375°F.
- Remove pork from marinade, reserving marinade. Sprinkle with 1/2 tsp each salt and pepper. Heat oil in large ovenproof skillet over medium high heat and brown pork on all sides. Remove pork to a plate and add butter to skillet. Add apples and saute 2 minutes. Stir in reserved marinade. Bring to a boil and boil for 2 minutes. Return pork to skillet.
- Bake at 375 F for 25 minutes (or until internal temperature is 155 F), basting occasionally. Remove pork from skillet and let stand under aluminum foil for 5 minutes before slicing to serve. Season glaze in skillet with remaining salt and pepper.
- Serve sliced pork with apples and glaze.
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Reviews
-
The ingredients looked like such a perfect match, that the final presentation was truly a disappointment ! We even found Apple Cider in May, in Maryland !! I used ONE tenderloin and made the full amount of sauce/glaze, to top noodles, but the tendeloin baking IN the sauce for 25 minutes did NOT absorb any of the flavors . It was sort of "trash the kitchen" prep., which was ultimately not worth the trouble. Would not do again. Sorry, ktdid.
RECIPE SUBMITTED BY
ktdid
United States
I've lived in Seattle for the past 20 years. I'm a scientist who works in the pharmaceutical industry and I cook for fun and relaxation. I read cookbooks like novels and have trouble passing a used bookstore without going in. My current favorite cookbooks are Pam Anderson's How to Cook Without a Book, Jerry Traunfeld's The Herbfarm Cookbook, and Shirley Corriher's Cookwise.
