Cider Braised Pork Tenderloin With Apples Recipes

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CIDER BRAISED PORK TENDERLOIN WITH APPLES



Cider Braised Pork Tenderloin with Apples image

This recipe of cider braised pork tenderloin with apples is a one-pot-meal of tender pork, apples and a savory sauce made from the braising liquid. 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.

Provided by Pat Nyswonger

Categories     Main Dish

Time 55m

Number Of Ingredients 13

1 pork tenderloin, 1 1/2 pounds
1/4 cup flour
1/2 teaspoon salt
1/4 freshly ground black pepper
1 tablespoon olive oil
1 cup fresh apple cider
2 cloves garlic, crushed or minced
1 shallot, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 tablespoons grainy mustard
2 tart-sweet apples, un-peeled but cored and cut into quarters
1 tablespoon butter

Steps:

  • Preheat the oven to 350°F
  • Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
  • In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
  • Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. 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.
  • Transfer the apples and pork to a plate and allow to rest for 10 minutes.
  • 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. Transfer the sauce to a dish or pitcher.
  • To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.

Nutrition Facts : Calories 421 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 12.9 grams fat, Fiber 3.6 grams fiber, Protein 46 grams protein, SaturatedFat 4.5 grams saturated fat, ServingSize 1, Sodium 412 milligrams sodium, Sugar 18 grams sugar

CIDER-BRAISED PORK LOIN WITH SAUTEED APPLES



Cider-Braised Pork Loin With Sauteed Apples image

Wonderful comfort food. The kind of dinner I'd like to have on a lazy Sunday. Scalloped or Duchesse potatoes are especially good alongside.

Provided by evelynathens

Categories     Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons salt
1 teaspoon pepper
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried thyme
3 lbs boneless pork loin, rolled and tied
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, minced
1/2 cup apple cider
sauteed apple (this is in my recipe collection)

Steps:

  • Combine the salt, pepper, sage and thyme and rub into pork.
  • Wrap pork in plastic wrap and chill 2 hours or overnight.
  • Pat pork dry with paper towels.
  • In a large, ovenproof casserole heat oil over moderate-high heat until hot but not smoking and brown the pork.
  • Transfer to a plate, pour off all but 2 tblsps fat, and cook onion and garlic over moderate heat, stirring, for 1 minute.
  • Return pork to casserole, add cider and bring to boil.
  • Braise pork, covered, in a preheated 350F (165C) oven for 50 minutes to 1 hour.
  • Transfer to a heated platter, discard string and let stand 10 minutes.
  • Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender).
  • Season to taste.
  • Serve in a sauceboat.
  • Arrange sautéed apples around sliced pork.

CIDER BRAISED PORK TENDERLOIN WITH APPLES



CIDER BRAISED PORK TENDERLOIN WITH APPLES image

Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples. Perfect for a day when you have little time, you can have this on the table in just over an hour! From Savor The Best.

Provided by Chef PotPie

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 pork tenderloin, 1 1/2 pounds
1/4 cup flour
1/2 teaspoon salt
1/4 fresh ground black pepper
1 tablespoon olive oil
1 cup fresh apple cider
2 garlic cloves, crushed
1 shallot, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 tablespoons grainy mustard
2 tart-sweet apples, un-peeled but cored and cut into quarters
1 tablespoon butter

Steps:

  • Preheat the oven to 350°F.
  • Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
  • In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
  • Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. 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.
  • Transfer the apples and pork to a plate and allow to rest for 10 minutes.
  • 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. Transfer the sauce to a dish or pitcher.
  • To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.

Nutrition Facts : Calories 295.2, Fat 11.3, SaturatedFat 3.9, Cholesterol 89.7, Sodium 477.4, Carbohydrate 20.7, Fiber 2.8, Sugar 9.6, Protein 27.7

CIDER-ROASTED PORK TENDERLOINS



Cider-Roasted Pork Tenderloins image

Provided by Ina Garten

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (12-ounce) bottle hard cider, such as Crispin
1/4 cup pure Grade A maple syrup
Kosher salt and freshly ground black pepper
1 teaspoon whole fennel seeds
1 teaspoon whole black peppercorns
1/2 teaspoon whole coriander seeds
1/2 teaspoon ground cinnamon
2 pork tenderloins (1 to 1 1/4 pounds each), trimmed
1 (1-inch) piece fresh ginger, thinly sliced
1 1/2 tablespoons coarsely chopped fresh rosemary leaves
Good olive oil
Chutney, for serving

Steps:

  • Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
  • Preheat the oven to 450 degrees.
  • Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.

APPLE PICKING BRAISED PORK TENDERLOIN



Apple Picking Braised Pork Tenderloin image

A duo of sliced apples and apple cider makes this one-pot dish your go-to fall dinner! Either Honeycrisp or Pink Lady apples work well in this recipe - they hold their shape nicely while cooking and are the perfect mix of sweet and tart.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pork tenderloin, trimmed (about 1 1/2-pounds)
Kosher salt and freshly ground black pepper
1 large red onion, chopped (about 2 cups)
3 cloves garlic, grated
1 cup pearled farro
1 1/4 cups unsweetened apple cider
1 1/4 cups low-sodium chicken broth
1 tablespoon grainy Dijon mustard
1 tablespoon regular Dijon mustard
3 sprigs thyme
1 Honeycrisp or Pink Lady apple, cored and sliced into 1/4-inch-thick wedges
1/2 small head escarole, roughly chopped (about 4 cups)
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
  • Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
  • Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
  • Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
  • Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.

PORK TENDERLOIN AND APPLES



Pork Tenderloin and Apples image

Apples paired with pork is a classic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

4 sprigs thyme, plus more for garnish
2 ten-ounce pork tenderloins, trimmed
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
3 tart cooking apples, cut in half horizontally
1/2 cup apple cider
2 tablespoons apple-cider vinegar
Sauteed Cabbage

Steps:

  • Heat oven to 400 degrees. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper.
  • Heat olive oil and butter in an ovenproof skillet over high heat. Sear pork until brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn apples over; transfer skillet to oven, and roast until the internal temperature of the meat, when taken with a meat thermometer, is 145 degrees for medium and 150 degrees for medium well, about 10 minutes.
  • Remove meat to a cutting board, and let rest 10 minutes; reserve apples in a bowl. Return skillet to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 minutes. Stir in vinegar, reduce 1 minute longer.
  • Remove kitchen twine from tenderloins, and slice into 3/8-inch medallions. Place cabbage on platter, arrange pork medallions over cabbage, and top with apple halves and sauce. Garnish with thyme sprigs. Serve hot.

ROAST PORK TENDERLOIN WITH APPLES AND CIDER SAUCE



Roast Pork Tenderloin with Apples and Cider Sauce image

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

2 (3/4-pound) pork tenderloins
1 tablespoon vegetable oil
2 teaspoons unsalted butter
2 (1/2-pound) Granny Smith apples, peeled, cored, and each cut into 16 wedges
1 cup low-sodium fat-free chicken broth
2/3 cup unfiltered apple cider
1/2 teaspoon arrowroot
1 tablespoon water
2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

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.

PORK WITH APPLES, CALVADOS AND APPLE CIDER



Pork with Apples, Calvados and Apple Cider image

Categories     Milk/Cream     Sauté     Apple     Pork Tenderloin     Fall     Calvados     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 pound pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tablespoons butter
4 medium Golden Delicious apples (about 1 1/2 pounds); peeled, cored, sliced 1/3 inch thick
1 teaspoon sugar
2 large shallots, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 cup Calvados or other apple brandy
1 cup whipping cream
1/4 cup apple cider

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.

EASY ONE-PAN PORK TENDERLOIN DINNER WITH APPLES AND ONION RECIPE BY TASTY



Easy One-Pan Pork Tenderloin Dinner With Apples And Onion Recipe by Tasty image

Here's what you need: canola oil, boneless pork tenderloin, salt, freshly ground black pepper, canola oil, large red onion, garlic, medium apples, hard cider

Provided by Scott Loitsch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

3 tablespoons canola oil, divided
2 lb boneless pork tenderloin, trimmed of excess fat and silverskin
1 tablespoon salt
1 tablespoon freshly ground black pepper
3 tablespoons canola oil
1 large red onion, sliced
4 cloves garlic, crushed
2 medium apples, sliced
1 cup hard cider

Steps:

  • Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
  • Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
  • Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
  • Remove the pork from the skillet and set aside.
  • Preheat the oven to 375˚F (190˚C).
  • Heat the remaining tablespoon of oil in the skillet.
  • Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
  • Pour the cider over apples and onion and bring to a simmer.
  • Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
  • Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
  • Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
  • Enjoy!

Nutrition Facts : Calories 624 calories, Carbohydrate 25 grams, Fat 29 grams, Fiber 4 grams, Protein 59 grams, Sugar 16 grams

CIDER-BRAISED PORK LOIN



Cider-Braised Pork Loin image

Caramelized apples top this cider-glazed pork loin and ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 15

1 pork loin and 1 rack of 8 ribs (about 5 pounds total)
2 tablespoons salt, plus more for apples
2 teaspoons freshly ground pepper, plus more for apples
2 tablespoons vegetable oil
4 cups apple cider
6 cups unsalted chicken stock, preferably homemade
2 tablespoons apple-cider vinegar
2 medium onions, peeled and cut in half
4 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
4 Granny Smith apples
2 teaspoons sugar
Vegetable oil, for frying
8 fresh sage leaves (optional)
Mashed Roasted Butternut Squash

Steps:

  • Heat oven to 250 degrees. Rub rack of ribs with 1 tablespoon salt and 1 teaspoon pepper. Place a 7-quart flameproof casserole or Dutch oven over medium heat. Add 1 tablespoon vegetable oil, and heat until oil is hot but not smoking. Add rack of ribs; brown, 8 to 10 minutes on each side, and remove. Pour out excess fat from the casserole.
  • Deglaze the pan: Add 2 cups apple cider; stir with a wooden spoon until bottom of the casserole is clean. Add chicken stock, cider vinegar, onions, thyme, and parsley. Cut 2 apples in half; add to casserole. Return ribs to casserole. Bring to a simmer, transfer casserole to the oven, and cook for 2 hours.
  • Heat remaining tablespoon oil in skillet. Season pork loin with 1 tablespoon salt and 1 teaspoon pepper. When oil is hot but not smoking, add loin. It should sizzle as soon as it hits the skillet. Sear until golden brown on all sides, 10 to15 minutes.
  • Transfer 2 cups of the cooking liquid from the casserole to a shallow bowl or fat separator, and let stand to cool. Add loin to casserole, return to oven, and cook until meat thermometer inserted into loin registers 150 degrees, about 40 more minutes.
  • Skim fat from reserved cooking liquid. Strain liquid; combine in medium saucepan with remaining 2 cups cider. Set over medium heat; simmer until reduced by a little more than half and amber in color and with a slightly viscous consistency.
  • Place large skillet over medium heat. Peel and core remaining 2 apples, slice into eighths, and arrange in a single layer in hot skillet. Sprinkle with sugar and season lightly with salt and pepper. Cook until sugar melts, 2 to 3 minutes, and reduce heat. Continue cooking until sugar starts to caramelize, 7 to 8 minutes. Apples should soften and puff, and seared side should start to brown. When the apple slices loosen naturally from pan, turn and cook the other side for 5 to 7 minutes. Add apple-cider sauce to skillet; cook just to heat sauce and dissolve any sugars that have cooked onto pan.
  • If using sage leaves, heat about 1/2 inch vegetable oil in heavy skillet over medium heat to just below smoking point. Add sage leaves and fry until crisp. With slotted spoon, transfer to piece of paper towel.
  • Slice loin 1/4 inch thick, and cut rack into individual ribs. Serve with apples and sauce, and mashed roasted butternut squash. Garnish with fried sage leaves.

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APPLE CIDER-BRAISED PORK MEDALLIONS - PORK TENDERLOIN RECIPES
Return skillet to medium-high heat and pour in chicken broth and apple cider. Increase heat to high and bring to a boil. Boil rapidly, stirring with a wooden spoon to pick up browned bits on the bottom of the skillet, until liquid is reduced by 1/2, about 5 minutes.
From worldrecipes.org


PORK TENDERLOIN MEDALLIONS RECIPE | FROM SCRATCH FAST
2021-10-06 In a large skillet, pan fry the pork tenderloin medallions over medium-high heat until browned on both sides (about 2-3 minutes per side). Transfer to a plate. In the same skillet (don't wash it), cook diced onion and apple until golden and tender. Transfer them to the same plate as the pork. Put the pan back over medium heat and pour in apple ...
From fromscratchfast.com


CIDER-BRAISED PORK ROAST AND AN INCREDIBLE GRAVY
2020-09-28 A Pork Shoulder Roast (aka "Boston Butt") is rubbed with brown sugar and salt 24 hours in advance. 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. The pork is "falling off the fork" tender. The big "Ta-Da" is the gravy from the defatted braising liquid. To up the apple …
From afeastfortheeyes.net


APPLE CIDER PORK TENDERLOIN RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Recipes With Beans Vegetarian Best Bean Recipes …
From recipeschoice.com


CIDER BRAISED PORK TENDERLOIN WITH APPLES | RECIPE | BRAISED PORK ...
Dec 3, 2015 - Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples.
From pinterest.com


APPLE CIDER GLAZED PORK TENDERLOIN | RECIPETIN EATS
2016-01-25 Remove pork in the marinade from the refrigerator 30 minutes prior to cooking (to bring to room temperature). Preheat oven to 180C/350F. Heat olive oil in a skillet over medium high heat. Remove pork from marinade (reserve marinade) and place in pan. Sear until golden brown all over - don't let it burn (Note 2).
From recipetineats.com


10 BEST APPLE CIDER PORK TENDERLOIN CROCK POT RECIPES | YUMMLY
Mulled Hot Apple Cider in the Crock-Pot® Slow Cooker Happy Healthy Mama. ground cloves, fresh cranberries, apple cider, berries, cinnamon sticks and 2 more. Pork Tenderloin with Apple Cider Reduction + Pass the Pork Tour! Wishes and Dishes. apple cider, garlic powder, ground black pepper, maple syrup and 4 more.
From yummly.com


CIDER BRAISED PORK LOIN WITH APPLES, CABBAGE & MUSTARD GREENS …
Add olive oil or butter to pan on medium-high heat. Add onion and sauté 5 minutes. Next add cabbage. Cook for 5 more minutes. Now add mustard greens (optional) and if adding caraway seed, add now. Add 1/2 cup of cider along with 1 tablespoon apple cider vinegar. Cover and cook until cabbage is tender.
From bodhiboxmarket.com


SLOW COOKER APPLE CIDER PORK TENDERLOIN - WINE A LITTLE, COOK A LOT
2020-09-24 Place pork tenderloin on top. Sprinkle with salt and pepper. Mix together spices, apple cider, Worcestershire sauce and brandy (if using) in a small bowl. Pour over pork and vegetables. Stir gently to combine. Cover and cook on low 6-8 hours or high 4 hours (or until pork falls apart and vegetables are tender).
From winealittlecookalot.com


CROCK POT APPLE PORK ROAST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


APPLE & ONION BRAISED PORK TENDERLOIN (PALEO, WHOLE30)
2018-03-05 Instructions. Preheat your oven to 425º with the oven rack in the middle. Preheat your cast iron skillet over medium high heat. Pat the pork loin dry, and season with 1 teaspoon salt and 1 teaspoon pepper. Add 1 tablespoon of olive oil to the cast iron skillet, and sear the pork loin until golden brown, about 1-2 minutes.
From tasteslovely.com


10 BEST APPLE CIDER VINEGAR PORK TENDERLOIN RECIPES - YUMMLY
2022-05-02 Pork Tenderloin with a Bacon Weave Pork. cayenne pepper, sweet potato, bbq rub, apple cider vinegar, bacon fat and 18 more. Pork Tenderloin with Apple Cider Reduction + Pass the Pork Tour! Wishes and Dishes. vegetable oil, apple cider, garlic powder, apple cider vinegar and 4 more. Pork Tenderloin with Apple Cider Reduction + Pass the Pork Tour!
From yummly.com


BULWARK ORIGINAL CIDER BRAISED PORK LOIN | TASTE OF NOVA SCOTIA
Preheat oven to 450F. In a Dutch oven (or oven safe heavy bottomed pan with tight-fitting lid), heat oil over medium/medium-high heat. When oil is rippling, brown pork roast a couple minutes on each side. Whisk together Bulwark Cider, apple cider vinegar, salt, pepper, garlic, and thyme; pour over pork roast. Cover and bake in 450F oven for 15 ...
From tasteofnovascotia.com


ONE POT BRAISED PORK LOIN WITH APPLES, ONIONS AND FENNEL
2021-10-04 Heat oven to 400°F. Thinly slice apple, onion, and fennel bulb. In a small bowl, combine minced garlic, thyme, salt, pepper, cloves and 1 tablespoon of oil. Rub evenly over outside of pork loin roast. Heat remaining tablespoon of oil in heavy-bottomed Dutch oven over medium-high heat. Sear pork for 2-3 minutes per side.
From livelytable.com


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