One recipe that really grabbed my attention when I read Ruth’s book this past summer, was a recipe for an apple cider braised pork roast.
Ruth calls for a big bone in pork shoulder roast – and a recipe that feeds 6-8 people.
Now, for a household of two this might not be the best choice, however a pork tenderloin would be just about right!
Now to adjust the recipe to work for such a small cut of meat.
Serves: 2 with leftovers!
- 1 pork tenderloin
- 1 onion, halved and then sliced in slivers
- 2 to 3 cloves of garlic, sliced into slivers to insert into the pork
- Salt and Pepper
- 1/2 cup Hard Cider (I used Angry Orchard)
- 1-ounce Crown Royal Maple Whisky™
- 1 Tbsp. olive oil
This is finished in the oven after browning the meat on the stove top, so I used my Staub™ all purpose pan.
Preheat the oven to 375° F.
Cut several slits in the pork loin and insert the garlic slivers. Salt and pepper the meat on all sides
Place the pan on the stove over medium high heat. When the pan is hot, add the olive oil and the pork loin. Brown the meat on all sides and remove from the pan. Add the onion to the pan and sauté to soften a few minutes. Add the cider and the whisky stirring to loosen the fond from the bottom of the pan. Add back the pork loins, cover and place in the oven.
Cook approximately 35-40 minutes, or until the pork has reached an internal temperature of 145° F.
(Cook’s note, in the last 15 minutes of cooking I added about a cup of halved Brussels Sprouts.)
I served this with a nice big dollop of oven roasted applesauce and it was fantastic! The meal and the applesauce! I had about 8 lbs of apples. I used minimal sugar and butter (1 1/2 tsp and 2 tbsp butter) and it turned out fantastically! I finished it with 2 tsp of apple cider vinegar.
I highly recommend both recipes!