“Best pork I’ve ever had.” “I didn’t even know I liked pork tenderloin.” These were the comments from the recent Ina Garten Cider Roasted Pork Tenderloin recipe.
I served this with roasted potatoes and chutney. I think the pork was actually better the following day served on a roll with chutney and cheese - heated up - as a little sandwich for lunch. I had 2….guys may have three. You could carve this pork and serve at a party with rolls as an appetizer. It looked nice with half carved/cut half left whole with some rosemary sprig garnish.
t was very easy! Marinate in the morning, throw in the oven when you get home from work.I recommend making this in the fall as it incorporates fall flavors such as apple, fennel, and cinnamon.
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
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.