Cider-Roasted Pork Tenderloins
- serves 4 - 6
Try this mouthwatering roasted pork for dinner tonight. Cider, maple and fresh ground herbs create the perfect marinade.
1 (12-oz) bottle hard cider, such as Crispin
¼ cup pure Grade A maple syrup
Kosher salt and freshly ground black pepper
1 tsp whole fennel seeds
1 tsp whole black peppercorns
½ tsp whole coriander seeds
½ tsp ground cinnamon
2 pork tenderloins (1 to 1 1/4 lbs each), trimmed
1 (1") piece fresh ginger, thinly sliced
1 ½ Tbsp coarsely chopped fresh rosemary leaves
Good olive oil
Chutney, for serving
1. 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.
2. Preheat the oven to 450ºF.
3. 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 125ºF. 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.
The spices may also be put in a small plastic bag and crushed with a meat mallet.
To test the temperature, insert the thermometer horizontally through the large end of the tenderloin.
"Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.