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!
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.
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.
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)
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!
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).