PORK TENDERLOIN WITH APPLE CIDER REDUCTION
Provided by Aida Mollenkamp
Categories main-dish
Time 33m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Heat oven to 500 degrees F and arrange rack in the upper third.
- Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
- Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
- When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.
ROAST PORK WITH APPLES & MUSTARD
Tangy apples and hot mustard ensure this dish is packed full of punchy flavours
Provided by Jenny White
Categories Dinner, Main course
Time 50m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat half the oil in a large frying pan. Core and cut the apples into wedges, then cook for about 10 mins until caramelised and softened. Remove from the pan and set aside. Heat the remaining oil. Fry the pork on each side for 2 mins. Add the stock and mustard to the pan, then bubble for 5 mins or until the pork is cooked through. Return the apples to the pan with the sage and cook for 1 min more.
- Remove from the heat and stir in the crème fraîche and some seasoning.
Nutrition Facts : Calories 246 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 0.39 milligram of sodium
APPLE CIDER ROASTED PORK LOIN
Easy recipe for apple cider roasted pork loin, made by baking a garlic stuffed pork loin roast with hard apple cider and ripe apples. Served with an apple cider gravy sauce.
Provided by Layla Pujol
Number Of Ingredients 20
Steps:
- Pre-heat oven to 400F.
- Mix the seasoning rub ingredients together in a small bowl.
- Stuff the pork loin with garlic cloves by making incisions into the meat and then pushing the clove into the meat. If the pork loin isn't tied, use cooking twine to tie the meat.
- Rub the pork loin roast with the seasoning mix, save a small amount for the vegetables.
- Place in the pork in a large roasting pan. Arrange the apples, onions and other vegetables around the pork loin. Pour about 2 cups of apple cider into the pan.
- Bake at 400 F for 30 minutes.
- Lower the oven temperature to 350F, baste the pork loin with the juices (add additional cider at any point if the juices start to dry up). Bake for about 1 hour, basting every 20-30 minutes, cover the pork loin with foil if needed. Bake for another 20-30 minutes, and add butter (cut in pieces) during the last 10 minutes. The interior temperature should be 145F.
- Let the pork loin rest for about 10 minutes before cutting and serving.
PORK WITH APPLES, CALVADOS AND APPLE CIDER
Categories Milk/Cream Sauté Apple Pork Tenderloin Fall Calvados Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
- Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
- Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
ROAST PORK TENDERLOIN WITH APPLES AND CIDER SAUCE
Categories Fruit Juice Fruit Pork Roast Low Fat Quick & Easy Vinegar Apple Pork Tenderloin Fall Healthy Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
- While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
- Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.
ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE
Steps:
- Preheat the oven to 425 degrees F.
- In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.
- Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
- Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
- Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
- Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft.
- Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.
IRISH ROAST PORK WITH CIDER CREAM SAUCE
A golden crust and apple-flavoured sauce add to this dish's appeal for entertaining. Choose a long, slender roast (rather than short and thick) because even though they cook in the same time, the slender one will be easier to slice and look more attractive on plates.
Provided by Olha7397
Categories One Dish Meal
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In small bowl, mix oil, garlic, sage, thyme, or 1/2 tsp crumbled dried sage and thyme) salt and pepper; rub all over roast. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.).
- Place roast on rack in roasting pan. Roast in 375°F (190°C) oven (or 350°F/180°C in convection oven) until meat thermometer inserted into centre registers 160°F (71°C), about 1 hour and 30 minutes. Transfer to cutting board; tent with foil and let stand for 15 minutes before slicing.
- Cider Cream: Meanwhile, skim fat from pan juices. Add butter and melt over medium heat; fry apples and onion, stirring often, for 5 minutes. Add cider and bring to boil, scraping up any brown bits. Stir in stock, cream and mustard; boil until reduced by half, about 8 minutes.
- In small bowl, combine cornstarch with 1 tbsp (25 mL) cold water; whisk into sauce and cook, stirring, until thickened, about 1 minute. Serve with pork. Serves 8.
- Canadian Living Magazine: March 2007.
Nutrition Facts : Calories 525.5, Fat 38.7, SaturatedFat 15.8, Cholesterol 140.3, Sodium 422.1, Carbohydrate 8.3, Fiber 1.3, Sugar 4.3, Protein 35.4
ROAST PORK TENDERLOIN WITH APPLE CIDER CREAM SAUCE
The ultimate fall dinner! Serve with mashed or roasted potatoes, to go with the wonderful sauce! Edited to add the brown sugar - for those who like sweetness, but not necessary.
Provided by mykidslightmylife
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Salt and pepper the pork. Spray a baking pan with nonstick spray and place the pork in it. Bake for 20 minutes, or until a meat thermometer registers 155 to 160 degrees. Remove from oven and place pork on a cutting board.
- Pour the apple cider in the baking pan and scrape any brown bits from the bottom. Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet). Stirring occasionally, let the cider boil until it is reduced to 1/4 cup. It will be quite dark.
- Add cream & brown sugar and boil 5 minutes, or until very thick. Remove from heat. Add 1 tablespoon butter and beat vigorously as it melts. Add the second tablespoon and beat until it melts. To serve the pork, slice thinly and drizzle with sauce. Pass extra sauce in a gravy boat, if desired.
Nutrition Facts : Calories 290.2, Fat 20.8, SaturatedFat 11.8, Cholesterol 129.7, Sodium 129.4, Carbohydrate 1, Protein 24.1
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- Whisk together the apple cider, Dijon mustard, brown sugar and salt. Pour into a resealable food storage bag, add the garlic cloves and pork tenderloin. Press out the air, then seal tightly. Refrigerate for a minimum of 8 hours and maximum of 24 hours. The longer then better. Flip the tenderloin in the bag every so often to ensure it marinades evenly.
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- Trim the silver skin off the pork tenderloin and then cut it into 1/2 inch slices. Pound each slice to a 1/4 inch thickness.
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- Add the garlic and saute for a few seconds. Then add the bourbon and let that mostly cook off, about 10 seconds. Add the cider, cream, mustard, and thyme leaves. Pour in the juices from the meat as well. Cook down until the sauce is thick and your spoon makes a path along the bottom, 3-4 minutes. Taste the sauce and add salt and pepper as needed.
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