Please leave a comment on the blog or share a photo on Instagram. I actually browned the pork and prepared the dish up to the point of adding it to the oven, then I went shopping. Thanks much.
Plan ahead: This roast needs to cure for 18 to 24 hours before cooking. I'm so glad that you found my food blog! Learn how your comment data is processed. Thank you, Sabrina....This is a great recipe that is easy to put together. It takes about 3 minutes, per side, to get a beautiful sear. I apologize if any of my older recipe cards from Key Ingredient are no longer showing on my blog. The apples are a perfect pairing to pork. On occasion, Savor the Best is compensated through the use of affiliate links, product reviews, and sponsored posts. Using sharp knife, trim fat cap on roast to 1/4 inch. Add the shallots and garlic and cook for 1-2 minutes. Combine the salt, pepper, sage and thyme and rub into pork. Sounds absolutely delish. We’re not finished yet! Add 1 3/4 cups cider, thyme sprigs, bay leaves, and cinnamon stick and bring to simmer.
Living in California, I can’t celebrate the beautiful fall colors as much as other states. The next day, it’s seared to a golden crust and then slowly braised in apple cider, and aromatics that includes thyme, onion, garlic and cinnamon. Celebrate our passion for real food with real flavor. The next day, I set up my heavy duty Dutch Oven so I could give the roast a good sear. However, I can celebrate the arrival of fall flavors– pumpkin, sweet potatoes, cinnamon and apples.
Learn how your comment data is processed. Set pork aside on a baking sheet and repeat with remaining pieces.
About 10 minutes before roast is done resting, wipe out pot with paper towels. And watch videos demonstrating recipe prep and cooking techniques. Combine sugar and 1/4 cup salt in bowl and rub mixture over entire roast and into slits. Sear roast until well browned on all sides, about 3 minutes per side. Place roast on large sheet of plastic wrap. Pork Shoulder Roast (aka Boston Butt) is an inexpensive cut of meat. 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.
Heat a large frying pan over medium-high heat. If you make one of our recipes, snap a photo and tag it @savorthebest on, Slow-Cooker Turkey and Bear Chili with Beans, 1 tablespoon fresh rosemary, finely chopped, 2 tart-sweet apples, un-peeled but cored and cut into quarters. To the pot, add about 2 Tablespoons of reserved fat. Add the flour, salt and pepper to a shallow dish and whisk together.
Strain braising liquid through fine-mesh strainer into fat separator; discard solids and let liquid settle for at least 5 minutes. Cut 1-inch crosshatch pattern, 1/16 inch deep, in fat cap. Thanks! Whisk cornstarch and remaining 1/4 cup cider together in bowl and add to pot. Scatter onion and garlic around roast and cook until fragrant and beginning to brown, about 2 minutes.
Please read our, AmazonBasics Enameled Cast Iron Dutch Oven - 6-Quart, Blue, Cider Braised Pork Tenderloin with Apples. Whisk in apple butter until incorporated. The braising method consists of searing the meat, adding liquid and simmering in a covered pot on low heat. It tenderizes the toughest cuts, and adds flavor to more tender cuts like tenderloin. Season the apples with salt and pepper and cook until caramelized on each side– about 3 minutes per side. Your email address will not be published. Going to give it go at the weekend…!
I’ve owned several fat separators, over the years, but this one is a that has a bottom release and I love it! Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender). Return to boil and cook until thickened, about 1 minute.
I’m betting kraut or sweet sour purple cabbage would be wonderful with this. The apple infused gravy… oh my! Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer. This site uses Akismet to reduce spam. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Half-way through the cooking, I added the apple quarters so they were slightly firm when the pork was finished. Cover sauce and keep warm. 6.5 g 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. Wrap pork in plastic wrap and chill 2 hours or overnight. Onion and garlic should do the trick! Wonderful comfort food. To the reserved apple cider, whisk in corn starch and then add to the liquid until thickened. It’s a beautiful color, and you can taste the apple with a faint hint of cinnamon.
I’d have to have mashed. Give the pork a thorough coating of the sugar-salt rub, tuck it into plastic and set into the refrigerator overnight. Home » Main Dish » Cider Braised Pork Tenderloin with Apples, Posted on June 30, 2020 By: Author Pat Nyswonger.
Pork and apples…yes! Required fields are marked *. 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. Think crockpots and Dutch ovens. Arrange sautéed apples around sliced pork. Your email address will not be published. I’ve frozen the rest of the pork and the gravy, since we’re cooking for just the two of us nowadays. Total Carbohydrate Turn roast fat side up. I do love a succulent pork roast, and this recipe delivered– and then some! Does this reheat well? It 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. I didn’t photograph how I made the gravy, but it’s in the recipe card (below). This recipe is a perfect way to kick off fall! Slice pork and transfer to serving platter with apples. Scalloped or Duchesse potatoes are especially good alongside. Set aside and keep warm. Off heat, add apple cider vinegar, and season with salt and pepper. The next day, it’s seared to a golden crust and then slowly braised in apple cider, and … Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Add the tenderloin, turning to coat it completely, shaking off any excess. Pour 1 cup sauce over pork and apples. This was all served with mashed potatoes and a simple arugula salad with pine nuts and lemon juice for a dressing, Check out our other one-pot-meals: Halibut Provencal, Chicken-Chorizo Paella, Slow-Cooker Turkey and Bear Chili with Beans, Be sure to follow us on our social media accounts, Facebook | Twitter | Youtube | Pinterest | Instagram, If you make one of our recipes, snap a photo and tag it @savorthebest on Instagram and hashtag it #savorthebest. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often.
Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender). Add the cider, scraping the bottom to remove any browning bits. Spoon 1 1/2 tablespoons of clear, separated fat from top of fat separator into now-empty pot and heat over medium-high heat until shimmering. The braising method consists of searing the meat, adding liquid and simmering in a covered pot on low heat. Believe me, that the roast smells heavenly and look at all of those juices! Transfer roast to carving board, tent with aluminum foil, and let rest for 30 minutes.
Pinned.. Cut two apples into eight wedges. Transfer the sauce to a dish or pitcher. To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Season apples with salt and pepper. The following day, the roast is seared and then braised with apple cider, onion, garlic, thyme and bay leaves for about 3 hours. Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Adjust oven rack to middle position and heat oven to 275 degrees. In the few minutes that the pork was resting I reduced the cider-herb liquid to a sauce that was poured over the pork. Get Cider-Roasted Pork Tenderloins Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. To carve roast, cut around inverted T-shaped bone until it can be pulled free from roast (use clean dish towel to grasp bone if necessary). Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork. While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce.