Brown Sugar Roasted Pork Tenderloin With Apple Cider Leek Bourbon Compote Recipes

ONE SKILLET APPLE BOURBON PORK TENDERLOIN

Steps:

• Preheat oven to 400°F.
• In a small bowl combine brown sugar, salt, cumin and garlic powder.
• Rub spice mix over the pork tenderloin and set aside.
• In a large oven proof skillet (I use cast iron), heat 2 Tablespoons of oil over medium-high heat.
• Add pork tenderloin and sear for approximately 2 minutes per side (approximately 8 minutes total).
• Remove skillet from heat, add apples, onions, and bourbon to the skillet.
• Arrange tenderloin to sit on top of apple mixture.
• Place skillet back on range and cook over medium high heat for additional 2 minutes.
• Sprinkle with sage. Place entire skillet into the oven and roast at 400°F for 15-20 minutes or until internal temperature reaches 145°F.
• Remove from oven and allow pork to rest for 10 minutes.
• Slice tenderloin and serve with apple mixture.

BROWN SUGAR ROASTED PORK TENDERLOIN WITH APPLE-CIDER-LEEK-BOURBON COMPOTE

Steps:

• Prepare the Pork Tenderloin: In a small bowl combine the rub ingredients. Pat the pork tenderloins dry and apply the rub mixture, with your hands, to all sides of the pork, massaging spices into the pork tenderloin. Optional, but recommended: wrap the pork tightly with plastic wrap and refrigerate for 4 hours up to overnight. (Remove plastic wrap from pork and discard when ready to cook)
• Meanwhile, Make the Compote: Melt the butter in a medium saucepan over medium heat. Add the leeks, salt, and pepper. Sauté until onion is soft and light golden in color, about 5-8 minutes, stirring occasionally. Add apples, raisins, apple cider, ginger, mustard, cinnamon, maple syrup and bourbon. Bring to a boil compote to a boil and immediately reduce heat to low. Cover and simmer, stirring occasionally, until the apples are soft and the mixture has thickened slightly, about 6 minutes. Remove cover and continue to cook for 5-6 minutes until compote is thickened and reduced. Remove from heat and set aside.
• Cook the Tenderloin: Remove pork from fridge 30 minutes prior to roasting, remove plastic wrap and discard. Set pork aside to remove chill. Preheat oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil for easy clean up. Insert a wire rack large enough to hold both tenderloins into pan and add tenderloins. Roast until pork is slightly caramelized and an instant read thermometer reads 140-145 degrees F, about 25 minutes. Transfer pork to a clean work surface, tent lightly with aluminum foil and let rest 10 minutes before slicing.
• To Serve: Slice the pork tenderloin into thick rounds and top with compote. Serve and enjoy!

ROASTED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
• In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
• Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
• In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.

SLOW COOKER PORK LOIN ROAST WITH BROWN SUGAR AND SWEET POTATOES

Steps:

• Mix pork rub seasoning and Chinese five-spice powder together in a small bowl. Rub all over pork roast.
• Place sweet potatoes into the bottom of a slow cooker; add brown sugar and butter. Place roast on top and season with salt and pepper.
• Cook on Low until roast is fork-tender, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

ROAST PORK TENDERLOIN WITH APPLE CIDER CREAM SAUCE

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.