Cider Roasted Pork Tenderloin
Servings: 4
Ingredients
- 1 12-ounce bottle hard cider, such as Crispin
- 1/4 cup pure Grade A maple syrup
- Kosher salt and freshly ground black pepper
- 1 teaspoon whole fennel seeds
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon ground cinnamon
- 2 pork tenderloins 1 to 1 1/4 pounds each, trimmed
- 1 1-inch piece fresh ginger, thinly sliced
- 1 1/2 tablespoons coarsely chopped fresh rosemary leaves
- Good olive oil
- Chutney for serving
Instructions
- Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup.
- With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture.
- Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
- Preheat the oven to 450 degrees.
- Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade.
- Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
- Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees.
- Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.