PORK TENDERLOIN WITH APPLE CIDER AU JUS
Pork tenderloin, apple cider, apple cider vinegar, and maple syrup make this dish both sweet and tangy. Double the sauce for dipping, if desired. I usually serve this with caramelized onions and apples as a side.
Provided by Bren
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
- Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
- Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
- Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
- Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
- Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 13.5 g, Cholesterol 49.1 mg, Fat 5.9 g, Protein 17.6 g, SaturatedFat 1.2 g, Sodium 106.4 mg, Sugar 11.7 g
APPLE CIDER JUS RECIPE - (3.9/5)
Provided by TNTPayne
Number Of Ingredients 10
Steps:
- While roasting your Pork Belly, in a medium saucepan mix first eight ingredients (apple cider, chicken broth, chopped onion, allspice thyme sprigs, cinnamon sticks, apple cider vinegar and bay leaf). Boil until mixture is reduced to 1 1/2 cups, about 30 to 40 minutes. Strain, pressing on solids to extract liquid and discard solids. Return liquid to saucepan and boil until reduced to 1/2 cup, about 10 minutes. Whisk in the butter and season with salt and pepper, if needed. When pork is finished cooking, set a side and covered, pour any pork drippings from the rested meat into the cider sauce. When serving, pour some sauce over pork.
ROAST PORK WITH CIDER GRAVY
Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy
Provided by Caroline Hire - Food writer
Categories Dinner
Time 5h40m
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
- After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
- Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
- To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.
Nutrition Facts : Calories 677 calories, Fat 39.3 grams fat, SaturatedFat 13.9 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 7 grams sugar, Fiber 3.2 grams fiber, Protein 62.3 grams protein, Sodium 1 milligram of sodium
HOMEMADE APPLE CIDER
Homemade apple cider.
Provided by scollins
Categories Drinks Recipes Juice Recipes
Time 7h35m
Yield 16
Number Of Ingredients 4
Steps:
- Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
- Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 21.9 g, Fat 0.2 g, Fiber 2.4 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 18.3 g
PORK TENDERLOIN WITH CIDER JUS AND RUTABAGA PURéE
Categories Fruit Juice Pork Backyard BBQ Apple Pork Tenderloin Summer Grill Grill/Barbecue Thyme Anise Cinnamon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Mix first 9 ingredients in heavy medium saucepan. Boil until mixture is reduced to 1 1/2 cups, about 20 minutes. Strain, pressing on solids to extract liquid. Discard solids. Return liquid to saucepan and boil until reduced to 1/2 cup, about 3 minutes. Whisk in butter a few pieces at a time. Season with salt and pepper.
- Meanwhile, prepare barbecue (medium-high heat). Brush pork with olive oil. Sprinkle generously with salt and pepper. Grill until instant-read thermometer inserted into center of pork registers 145°F, turning frequently, about 20 minutes. Let pork rest 5 minutes (temperature will increase to 150°F). Thinly slice pork crosswise.
- Divide pork slices among 6 plates. Spoon RutabagaPuree alongside. Drizzle sauce over pork and serve.
- *Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
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