Apple Cider Pork Tenderloin envelopes this choice cut of pork with the sweet and spicy autumnal flavors. Unfiltered apple cider and apple cider vinegar combine with warm seasonings in a gentle, easily-prepared marinade which is just perfect for this tender cut of pork. Use the marinade to baste the pork tenderloin with while cooking to further enhance the flavor, both within and without. Apple Cider Pork Tenderloin may be prepared on either the grill or the stove top, as noted below; either preparation method will yield wonderful results. Serve the Apple Cider Pork Tenderloin with Apple, Bacon and Zucchini Medley and Apple Cider Brandy Cream Sauce, accompanied by a dry white or rosé wine.
Prep Time: 10 minutes, Refrigeration Time: 8 hours or longer, Cooking Time: 20 minutes. Serves 4.
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Ingredients:
- ½ tsp ground Marjoram
- ½ tsp ground Sage
- ½ tsp ground Cardamom
- ½ tsp ground Cloves
- 1 tsp ground Ginger
- 1 tsp granulated Onion
- 1 tsp granulated Garlic
- 1 tsp granulated Sugar
- 1 tsp coarse Sea Salt
- 4 Tbs unfiltered Apple Cider
- 2 Tbs Apple Cider Vinegar
- 2 Tbs Cooking Oil
- 2+ lbs. Pork Tenderloin, usually sold in packages of 2 pieces
- 2 Tbs Olive Oil (for stove top preparation method only)
Apple Cider Pork Tenderloin, grilled (upper image) stove top (lower image)
Preparation:
- Combine the marjoram, sage, cardamom, cloves, ginger, onion, garlic, sugar and sea salt in a bowl. Pour the apple cider, apple cider vinegar and cooking oil into the bowl with the seasonings and whisk together to create the marinade.
- Remove the pork tenderloin, usually two pieces, from its packaging, draining away any liquid. Place the pork tenderloin pieces in a sealable 1-gallon plastic bag, pour the marinade into the bag, squeeze out any excess air, seal the bag tightly, gently massage the marinade into the pork tenderloin pieces, place the bag on a tray or other container and refrigerate for 8 hours or longer.
- Remove the marinated pork tenderloin pieces in the marinade bag from the refrigerator at least 30 minutes prior to cooking.
To grill:
- With the grill set to a high heat, i.e. you can hold your hand 1 inch from the grill for only 5 seconds, take the pork tenderloin out of the marinade and place it on the grill.
- Baste the pork tenderloin with the marinade while grilling, turning the pork over and continuing to baste with the marinade, to brown on all sides, about 15 minutes for the recommended medium with a light pink center; use a meat thermometer to determine the level of doneness.
To cook on the stove top:
- Pour a two tablespoons of olive oil into a wide, low-sided frying pan over a high heat. Take the pork tenderloin out of the marinade and place into the frying pan.
- Brown the pork tenderloin on all sides over a high heat for 5 minutes. Lower the heat to medium-high and continue to brown the pork tenderloin, basting with a tablespoon or two of the marinade, for 10 minutes for the recommended medium with a light pink center; use a meat thermometer to determine the level of doneness.
- Remove the pork tenderloin to a cutting board, cover with aluminum foil and allow it to rest for 5 minutes. Slice and serve the Apple Cider Pork Tenderloin with Apple, Bacon and Zucchini Medley and Apple Cider Brandy Cream Sauce, accompanied by a dry white or rosé wine.
