I love apple cider in the fall, especially warm with a matching donut for dunking. This recipe is a great way to use up that extra apple cider you just HAD to buy at this weekends apple picking festivities.
Delicious caramelized onions, sweet cider and juicy pork melt together in one pot in this recipe.
For this recipe I used thin boneless pork tenderloin, each piece about 2.5oz. This allows for quick cooking and ample surface area for the cider gravy to soak into. If using a thicker piece of pork, bone-in or a full tenderloin cooking times for vary.
I served this pork over a creamy garlicky cauliflower-potato mash and roasted delicate squash. The perfect forkful with a little bit of everything and extra gravy.
If there's any extra cider, I recommend a splash with some champagne for a delicious cocktail with dinner.
Cider Braised Pork Tenderloin
2 Servings | Cook time: 25 minutes
Notes: An elite fall dish. Serve me these apple cider caramelized onion juicy pork tenderloins on a cool night with a glass of delicious red wine any night of the week! I served this over creamy garlicky cauliflower/potato mash and alongside roasted delicata squash.
Ingredients:
12oz boneless thin sliced pork tenderloin
1/2 tbsp flour
Salt and Pepper
1/4 tsp pumpkin pie spice
1 tsp olive oil, divided
1/2 onion, sliced (80g)
1 shallot, diced
1 clove garlic, minced
1/4 cup apple cider
1/2 cup water
Directions:
Whisk flour, pumpkin pie spice, salt and pepper together in a bowl. Dredge pork tenderloin in flour mixture until lightly covered. For this recipe I used thinly sliced pork tenderloin, each piece about 2.5oz. Cook times may vary if using a thicker piece of pork.
Heat 1/2 tsp olive oil in a pan over medium heat. Sear both sides of the pork for about 2 minutes or until they start to get a nice brown crust. Remove pork and set aside.
Turn the heat down to low, add another 1/2 tsp olive oil and sliced onion to sauté. Cover and sauté a few minutes, until they start to brown and soften. Season with salt and sauté another minute.
Add garlic and shallots to the pan and sauté about a minute or until fragrant.
Pour in apple cider and stir to combine and deglaze the bottom of the pan. Turn the heat up to medium and stir in water, bring the mixture just to a simmer.
Turn the heat back down to low and return the pork to the pot spooning some of the apple cider mixture over the pork. Cover and let simmer for 10 minutes.
Remove the lid and plate the pork. Turn the heat up to medium to simmer the sauce allowing it to thicken into a gravy. Pour apple cider gravy over pork slices. I served all of this atop a cauliflower/potato mash and alongside roasted delicata squash.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.
