Prep 20 mins
Cook 45 mins
Posting for cider lovers!
- 1 tablespoon vegetable oil
- 1 3⁄4 lbs pork tenderloin (about 2)
- 1 (12 ounce) bottle hard alcoholic cider
- 1 medium onion, cut in 1/2-inch dice
- 1 tart apple, peeled, cored, diced (Granny Smith is a good choice)
- 1 cup peeled diced butternut squash or 1 cup sweet potato
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon coarse salt
- 1⁄8 teaspoon fresh ground pepper
- Heat oven to 350°. Heat the oil in a heavy, oven-safe skillet over medium-high heat. Add tenderloins; cook, turning occasionally, until brown on all sides, about 12 minutes. Remove from skillet; set aside on a plate.
- Add the cider to the skillet, stirring to scrape up any browned bits from the bottom. Cook until cider slightly reduces, about 5 minutes. Stir in the onion, apple and squash. Stir in ginger, cinnamon, salt and pepper. Return tenderloins to skillet on top of mixture; cover. Transfer to oven. Bake until the pork registers 160° on a meat thermometer, about 25 minutes. Set aside to rest, loosely tented with foil, about 5 minutes.
- Slice and serve with the vegetables and juice.
This was a really nice roasted pork recipe. The combination of pork/butternut squash/cider/apple/onion, really worked in this recipe. We proportioned the recipe to suit 1 lb of pork, which worked fine. We roasted additional butternut squash in the oven in just olive oil, kosher salt and pepper to serve as a side. We thought the overall dish was really good, but that the pork itself was a little bland. Maybe seasoning it before roasting would do the trick? Regardless, we enjoyed this recipe. Thanks!