Cider Roasted Pork Tenderloins Recipes

PORK TENDERLOIN WITH APPLE CIDER REDUCTION

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.

CIDER-ROASTED PORK LOIN WITH PICKLED APPLES AND CHILES

Steps:

• To make the pickled apples, in a small pot, combine 1/4 cup water with vinegar, sugar, allspice, coriander and salt. Bring to a simmer and cook, stirring, until sugar dissolves, 2 to 3 minutes.
• Put apples and jalapeños in a medium heatproof bowl or jar, and pour hot vinegar mixture on top. Let cool to room temperature and let pickle for at least 2 hours. (Mixture can be made up to 1 week ahead and stored in the refrigerator.)
• Rub pork all over with rosemary, fennel seeds, salt and pepper. Refrigerate, fat side up and uncovered, for at least 2 hours and up to overnight.
• Heat oven to 425 degrees. Place pork on a rimmed 11-by-18-inch sheet pan. Scatter apples, onion, garlic and cinnamon stick in an even layer around pork loin. Transfer baking sheet to oven rack, and add chicken stock, then carefully pour in cider (it's best to position pan in oven, then pour in liquid). You may not need all of the cider here. You can add more later as it roasts - stop if it threatens to overflow.
• Roast until pork reaches 135 degrees internally, 35 to 50 minutes. Keep an eye on the pork. If all the cider evaporates and baking dish starts to burn while the pork is cooking, add a splash more cider.
• Transfer pork to a cutting board, tent with foil, and let it rest for 10 minutes.
• Meanwhile, transfer roasted apples, onions and garlic to a serving platter (discard cinnamon sticks). Scrape jus and any golden bits from baking sheet into a small pot, and bring to a simmer (add a little more chicken stock if needed). Whisk in butter and a pinch of salt and cook until the sauce is reduced by about a third (you just want to thicken it up a bit), 3 to 7 minutes. Pour in any juices from the cutting board where the pork loin is resting.
• Slice pork and place on a serving platter, along with the roasted apples and onions. Drizzle some of the sauce and also some of the liquid from the pickled apples on top. Garnish with the rosemary, and serve with pickled apples and jalapeños alongside.

CIDER-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

CIDER-GLAZED ROAST PORK LOIN

Steps:

• Adjust oven rack to middle position and heat oven to 375°F Pat pork loin dry with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in large skillet over medium high heat until just smoking. Place pork loin, fat side down, in skillet and cook, turning it several times until browned on all sides. 8 to 10 minutes. Transfer pork, fat side down to 13 x 9-inch baking dish and roast until thermometer inserted registers 85 degrees. About 25 minutes.
• While pork roasts, cook remaining tablespoon oil and shallots in empty skillet over medium heat until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf and thyme and bring to boil. Cook until thickened, about 8 minutes.
• After pork has roasted for 25 minutes, pour glaze over pork and roll pork to coat with glaze. Cook until internal temperature registers 145 degrees. 20 to 30 minutes more, turning over halfway through to recoat with glaze. Transfer pork to cutting board, tent with foil and let rest 20 minutes. Transfer glaze to small saucepan and whisk in vinegar.
• Before slicing pork, pour accumulated juices from roast into glaze and warm glaze over low heat. Cut roast into 1/4-inch slices, transfer to platter and spoon 1/2 cup glaze over top.

ROAST PORK WITH CIDER GRAVY

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.

ROAST PORK TENDERLOIN WITH APPLES AND CIDER SAUCE

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.

CIDER PORK ROAST

Steps:

• Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.

MAPLE CIDER PORK ROAST RECIPE BY TASTY

Steps:

• Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the bay leaves, salt, black peppercorns, fennel seeds, anise seeds, garlic, cinnamon, apple cider, and maple syrup to the bag. Shake the bag until the pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
• Meanwhile, make the rub: In a small bowl, whisk together the sage, rosemary, thyme, garlic, maple syrup, and apple cider.
• Preheat the oven to 350°F (180°C).
• Transfer the pork loin from the bag to a cutting board and pat dry with paper towels. Spoon the rub all over the pork loin.
• Heat the olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
• Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
• Meanwhile make the gravy: Place the skillet used to sear the pork loin over medium heat. Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute. Add the balsamic vinegar, apple cider, 1 cup of chicken stock, and the heavy cream. Simmer for about 3 minutes.
• In a small bowl, whisk together the cornstarch and remaining 2 teaspoons of chicken stock until smooth. Pour the slurry into the gravy and stir to combine. Simmer for another 3 minutes, or until the gravy thickens. Stir in the salt. Strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
• Serve the pork roast warm with the apple cider gravy and holiday vegetables of choice alongside.
• Enjoy!

CIDER-ROASTED PORK LOIN

Steps:

• Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves.
• Remove from heat; cool.
• Pour brine into a 2 gallon zip-loc plastic bag.
• Add pork; seal.
• Refrigerate 8 hours or overnight, turning bag occasionally.
• Preheat oven to 350 degrees.
• Bring 2 cups cider to a boil in a small saucepan over medium-high heat.
• Cook until cider has thickened slightly and reduced to 1/4 cup (about 15-20 minutes).
• Set aside.
• Remove pork from bag; discard brine.
• Place pork on rack of a broiler pan coated with cooking spray.
• Lightly coat pork with cooking spray.
• Combine rosemary, sage, and black pepper; sprinkle evenly over pork.
• Bake at 350 degrees for 1 hour or until thermometer registers 155 degrees, basting twice with cider reduction during final 20 minutes of cooking.
• Remove from oven; baste with remaining cider reduction.
• Let stand 10 minutes before slicing.

ROASTED PORK LOIN WITH CIDER GLAZE

Steps:

• Rinse pork and pat dry. Rub mustard over it and season with the salt and pepper and place in a large nonreactive pan. Pour cider and vinegar over and refrigerate, turning often, for at least 3 hours or up to overnight.
• Heat oven to 350 degrees. Let pork come to room temperature. Drain off marinade and reserve in a small saucepan.
• If using, place rib rack in roasting pan; rest the pork in the curve of the bones. Otherwise, place pork directly in roasting pan.
• Reduce oven temperature to 325 degrees and place pork in oven. Roast, basting with pan juices, until a meat thermometer inserted into the center of the pork reads 155 degrees to 160 degrees, about 1 hour and 40 to 50 minutes with the rack and 1 hour and 15 minutes without the rack. Test after 1 hour of cooking to make sure it does not overcook.
• Meanwhile, place saucepan of marinade over medium-low heat; simmer until thick enough to coat the back of a spoon, about 1 hour; it will reduce to about 1/3 cup. Brush over pork during last 30 minutes of cooking.
• Remove roast from oven and let rest for about 30 minutes.
• Slice roast and layer with Green Tomato Chutney on Anadama Bread for sandwiches.