Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
2 tablespoons dried rosemary, crushed
1 tablespoon minced peeled fresh ginger
1 tablespoon grated orange rind
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 garlic cloves, minced
3 (1-pound) pork tenderloins, trimmed
3 cups apple cider
3 whole cloves
2 bay leaves
1 cup fat-free, less-sodium chicken broth
How to Make It
Combine the first 7 ingredients; rub evenly over pork. Place pork in a dish; cover and chill 1 hour.
Combine cider, cloves, and bay leaves in a large skillet; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 10 minutes). Add broth; bring to a boil. Add pork; cover and simmer 20 minutes or until done. Remove pork from pan. Bring cooking liquid to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Strain cooking liquid through a fine sieve into a bowl; discard solids. Spoon liquid over pork. Cut pork into thin slices.
Its small size makes pork tenderloin a good choice for buffet biscuit sandwiches. Reduce apple cider and chicken broth to a flavorful syrup to brush over the cooked pork. Serve apple chutney and coarse-grain mustard alongside the pork and Buttermilk-Chive Biscuits.
I wasn't overly thrilled with this... I thought I'd really like it because of the combo of flavorings... but to me the clove was overpowering! I think if I were to cook this again I might mix some apple cider vinegar with the apple cider (maybe just like 1/4 cup) to add a little kick... or something. But I probably won't make this again!
Yuk, I've learned I don't like orange zest. I also didn't care for the steaming/boiling cooking method. Although it was certainly moist, it was a bit gooey, not how I like my pork loin. Also, the lengthy reduction time of cider vinegar will stink up the house.
I thought that the end product was good, but there were quite a few steps and stages. I was most impressed with the way the sauce turned out in the end. It thickened up pretty nicely...don't be afraid to let it boil. The texture of the pork is what concerned me most. I normally bake or pan-fry my pork tenderloin, and it always comes out tender and juicy. This braised version was still a little on the rare side in the middle and overdone on the ends when I sliced into it. Next time, I think I will just bake my tenderloin and use the ingredients from the rub and sauce to make a finishing sauce.
My boyfriend just made this for me for Valentine's Day dinner... his first attempt at a "fancy" dinner (not meatloaf or chicken casserole) and it was GREAT! As another reviewer suggested, he added a splash of balsamic at the end, which was nice. He only cooked 1 1.25 lb tenderloin, which was more than enough for two people. Cooked the sauce down enough that it was nice and thick w/o adding any cornstarch. We might use a little less rosemary next time. Don't be freaked out by the "boiling," it's really more of a quick braise, and the pork was unbelievably tender. I made mashed potatoes & rutabagas and CL's Browned-Butter Roasted Asparagus on the side, which were perfect. One of the best meals I've had in a while, would definitely make again or for company.
This is a wonderful dish and so easy to prepare. I added Corn Starch to thicken the sauce at the end. The pork was tender and full of flavor. My husband and company raved about this dish. This will be on my list of "go to" meals in a pinch. I served this with Butternut squash Risotto and Asparagus. All of the flavors really complimented each other.
Delicious recipe - my husband said it was the best pork I've made yet. I was a little skeptical about cooking the pork in the sauce, I thought it would taste too "boiled", but it was moist and flavorful. Due to time constraints, the rub only stayed on the pork for about 1/2 hour, but it still held the flavors well. I did use pork chops instead of tenderloin since that is what I had, and so didn't cook them for quite as long, esp. since I was only cooking for 2. B/c of this, I also cut the sauce recipe into half, and added just a dash of balsamic vinegar at the end of reducing the sauce b/c I thought it needed a little something to balance the sweetness of the cider, and it was perfect. Served it with roasted white potatoes and green beans. Elegant and delicious enough to serve to guests without a lot of work.
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