Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.
Wrap roast tightly in double layer of plastic, place on plate, and refrigerate for 18 to 24 hours.
I’ve frozen the rest of the pork and the gravy, since we’re cooking for just the two of us nowadays. Pork tenderloin is already a nice tender cut of meat so it will not need much time in the oven but oh, yum, does it taste good after simmering in that flavor-based apple cider. The gravy is liquid gold! I bought a pork shoulder roast, bone-in with a fat cap. Transfer to a heated platter, discard string and let stand 10 minutes. While the roast is resting, the braising liquid is used to make an incredible gravy with a few additional ingredients.
Apple wedges seared in flavorful pork fat is the perfect condiment to compliment this dish. Read More…, Tips, tricks & recipes for a stress-free celebration.
Here comes the star of the show– apple cider. I'm so glad that you found my food blog!
Home » Main Dish » Cider Braised Pork Tenderloin with Apples, Posted on June 30, 2020 By: Author Pat Nyswonger.
Plan ahead: This roast needs to cure for 18 to 24 hours before cooking. I do love a succulent pork roast, and this recipe delivered– and then some! After removing the pot from the oven and transferring the pork and apples to a serving pate, I covered it with foil to keep warm while resting. Add the shallots and garlic and cook for 1-2 minutes. You can view all of my key ingredient recipes here, You can always email me by foodiewife@gmail.com, Hi!
I sliced the fat in with a shallow cross-hatch, and mixed a blend of brown sugar and salt. Thanks much. The pork is “falling off the fork” tender. Braised pork is such wonderful stuff, isn't it? Season roast with pepper. Pork and apples…yes! The roast is an unflattering grey color– but don’t let that deter you! Rubbing the meat, 18-24 hours in advance, with a brown sugar–salt mixture and refrigerating it overnight seasons the meat and helps keep it juicy.
I’m betting kraut or sweet sour purple cabbage would be wonderful with this. Easy dinner! Whisk in apple butter until incorporated. If you can’t find Braeburn apples, substitute Jonagold. Pour 1 cup sauce over pork and apples. Combine sugar and 1/4 cup salt in bowl and rub mixture over entire roast and into slits.
The pork is super duper tender and moist, for sure. Transfer the sauce to a dish or pitcher.
Served with a side of apple wedges seared in flavorful pork fat unite the elements of this hearty roast. Transfer the pork to a plate lined with paper towels to absorb any oil.
Thanks, John...yes this is a delicious recipe, hope you try it out :), Welcome to Savor the Best, a from-scratch food blog with a focus on ancient grains, bold flavors and innovative recipes. The aromatics have done their job well, so they get tossed out. It takes about 3 minutes, per side, to get a beautiful sear. Scatter onion and garlic around roast and cook until fragrant and beginning to brown, about 2 minutes. We believe nutritious, wholesome food doesn’t have to sacrifice flavor.
Place roast on large sheet of plastic wrap. Combine the salt, pepper, sage and thyme and rub into pork. Please read our, AmazonBasics Enameled Cast Iron Dutch Oven - 6-Quart, Blue, Cider Braised Pork Tenderloin with Apples. In a large, ovenproof casserole heat oil over moderate-high heat until hot but not smoking and brown the pork. Whisk cornstarch and remaining 1/4 cup cider together in bowl and add to pot.
Love the cider in this -- perfect with pork. This site uses Akismet to reduce spam. Season apples with salt and pepper.
In the few minutes that the pork was resting I reduced the cider-herb liquid to a sauce that was poured over the pork. Thank you, Sabrina....This is a great recipe that is easy to put together. Give the pork a thorough coating of the sugar-salt rub, tuck it into plastic and set into the refrigerator overnight. Transfer roast to carving board, tent with aluminum foil, and let rest for 30 minutes.
I didn’t photograph how I made the gravy, but it’s in the recipe card (below). Just before dinner time I popped it into the oven to finish it.
This recipe of cider braised pork tenderloin with apples is a one-pot-meal of tender pork, apples and a savory sauce made from the braising liquid. The kind of dinner I'd like to have on a lazy Sunday. Season the apples with salt and pepper and cook until caramelized on each side– about 3 minutes per side. Heat oil in Dutch oven over medium-high heat until just smoking. 2 %. It tenderizes the toughest cuts, and adds flavor to more tender cuts like tenderloin. Return pork to casserole, add cider and bring to boil. However, I can celebrate the arrival of fall flavors– pumpkin, sweet potatoes, cinnamon and apples. Cover sauce and keep warm. Space apples evenly in pot, cut side down, and cook until well browned on both cut sides, about 3 minutes per side. The braising method consists of searing the meat, adding liquid and simmering in a covered pot on low heat. The next day, it’s seared to a golden crust and then slowly braised in apple cider, and … Yes, indeed! Sear roast until well browned on all sides, about 3 minutes per side. Does this reheat well? This recipe is a perfect way to kick off fall! To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. To up the apple flavor, apple butter, reserved apple cider and apple cider vinegar is added, along with a thickener– and that is one silky and flavorful gravy! Pinned.. I apologize if any of my older recipe cards from Key Ingredient are no longer showing on my blog. I usually cook my pot roasts in the oven using the braising method and with an inexpensive cut of beef. This recipe is perfect for a day when you have little time to cook and a lot of chores to do as you just put it together and let the oven do the rest.
Learn how your comment data is processed. Instant Pot Asian Pork Tenderloin with a Honey-Soy Glaze Sauce, Mexican Pork Carnitas/Pulled Pork (with a little help from my pressure cooker), Italian Milk-Braised Pork Roast with Porcini Mushrooms and Creamy Lemon Polenta, Devils on Horseback – Roasted Garlic Filled Dates, Wrapped in Candied Bacon. TASTING NOTES: There is a reason I’m not showing a photo of how juicy the pork roast turned out, when sliced. The Reluctant Gourmet has some great ideas and information on the braising method of cooking.
Return to boil and cook until thickened, about 1 minute. Think crockpots and Dutch ovens. Braise pork, covered, in a preheated 350F (165C) oven for 50 minutes to 1 hour.
Half-way through the cooking, I added the apple quarters so they were slightly firm when the pork was finished.
About 10 minutes before roast is done resting, wipe out pot with paper towels. Adjust oven rack to middle position and heat oven to 275 degrees. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Your email address will not be published. And watch videos demonstrating recipe prep and cooking techniques. We’re not finished yet!
Transfer to a plate, pour off all but 2 tblsps fat, and cook onion and garlic over moderate heat, stirring, for 1 minute. Had I added them in the beginning they would have been a mushy mess.