pork tenderloin with apple cider glaze
Several years ago the company I work for had team building events and one of the things we did was spend an afternoon at the Blue Ribbon Cooking School in Seattle where this was one of the menu items. They called it 'Cedar Plank Roasted Loin of Pork with Cider Glaze'. Sometimes I cook it on the cedar plank and other times just roast it in the oven without. I make it fairly frequently because we love it so much! Serve it over a bed of rice cooked in chicken broth and coconut milk, add some slivered toasted almonds and chopped chives...and the perfect meal is ready to serve!
prep time
40 Min
cook time
50 Min
method
Bake
yield
6 serving(s)
Ingredients
- CIDER GLAZE
- 4 cups apple cider
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 4 tablespoons honey
- PORK TENDERLOIN
- 2-3 pounds pork tenderloin, cleaned
- 1 cup cider glaze
- 2 tablespoons sea salt (or kosher salt)
- 4 teaspoons ground sage
- 1 - cedar plank (7" x 16" grilling plank - usually found near meat section)
How To Make pork tenderloin with apple cider glaze
-
Step 1For the Cider Glaze: Combine and mix all ingredients together. Place into a sauce pan and bring to a boil. Reduce heat and simmer. Reduce to 1 cup glaze. Remove from heat and hold until needed.
-
Step 2***NOTE**** If using the cedar plank, be sure to soak it in water for several hours before putting in oven!!!!******** Preheat oven to 350 degrees.
-
Step 3Clean any excess fat and all of the silverskin from the pork tenderloin. Baste the entire tenderloin with 1/2 cup of the cider glaze. Sprinkle 1 tablespoon of salt and 2 teaspoons of sage on the top side and place it on the plank (or lay in roasting pan with some chicken stock or water)
-
Step 4Place the plank (or pan) in the oven and roast for 20 minutes. Remove the plank from the oven, turn the roast over and baste with the remaining cider glaze. Season with 1 tablespoon of salt and 2 teaspoons of sage. Place back in the oven and roast for another 25-40 minutes or until internal temperature of 150 degrees has been reached. Let rest for 5 minutes. Slice and serve!
-
Step 5I like to make a little extra glaze to drizzle over the meat when served or to add to the side for dipping (like an au jus).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes