Cider-Soaked Pork Tenderloin
Blue Inc - Boston
After marinating in cider, this pork tenderloin is coated and cooked in a sweet maple–cranberry glaze.
- 2 pork tenderloins (about 2 pounds total)
- 2 cups apple cider
- 1/2 cup maple syrup
- 2 tablespoons cranberries
- 2 garlic cloves, minced
- 1 1/2 tablespoons butter
- 1 tablespoon minced red onion
- 1 teaspoon dried thyme
- 1 teaspoon white vinegar
- Salt and pepper to taste
- 2 tablespoons cooking oil
Put the tenderloins in a large roasting pan. Pour the apple cider over the pork. Place in the refrigerator and let the pork soak for at least 4 hours, no more than 24 hours.
Take the pork tenderloin out of the refrigerator about an hour before cooking. Remove from of the roasting pan and pat dry.
Meanwhile, make the glaze: in a medium saucepan, bring the maple syrup, cranberries, garlic, butter, red onion, thyme, and vinegar to a boil. Reduce the heat and simmer for 5 minutes. Season with salt and pepper. Remove from heat.
In a large skillet, heat the oil. Add the pork tenderloins and cook until brown on all sides, about 6 minutes each side. Cover and cook for 10 more minutes, or until the pork’s internal temperature reaches 145ºF on an instant-read thermometer. Pour the reserved maple syrup glaze over the pork tenderloins. Continue to cook, turning the tenderloins in the glaze until well coated, about 5 more minutes. Transfer the pork tenderloins to a cutting board and let to stand for 10 minutes.
Before serving, slice the pork tenderloins into half-inch slices. Drizzle with some leftover glaze.