Apple Pork Tenderloin
In this recipe, the apple and ginger really lend themselves to pork and create a fall feel on an old favorite without overpowering the dish with acidity.
For a juicer tenderloin, brine the tenderloin overnight in 2 cups water, 2 tbsp salt and 1 tbsp brown sugar.
- 1 lb Pork Tenderloin Trimmed of visible fat and silver skin
- 1 tbsp Olive Oil
- 1 cup Apple Cider
- 2 tbsp Brown Sugar
- 1 tbsp Ginger Grated
- 1 tbsp Apple Cider Vinegar
Preheat oven to 425 degrees.
In sauce pan, combine cider, brown sugar, ginger and vinegar. Bring to a boil and reduce until thick and bubbly, about 7 to 10 minutes.
Meanwhile, heat oil in a sauté pan. Season tenderloin with salt and pepper.
Sear off all sides of the tenderloin, assuring a brown crust covering the meat (this will help to maintain moisture).
Remove tenderloin from pan and place in shallow baking dish. Baste with 1⁄2 of the apple glaze and roast in oven about 12 minutes or until a thermometer reads an internal temperature of 145 degrees Fahrenheit in the thickest end.
Allow meat to rest for 5 minutes before slicing.
Serve drizzled with remaining glaze.
- Total Fat:
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- Total Carbohydrate: