Ingredients:
Marinade:
One bottle of hard apple cider, I used Redd's brand
Two pork tenderloins 2 tablespoons brown sugar
Two diced garlic cloves 2 teaspoons of salt
1 teaspoon of pepper
Sauce:
Liquid from the marinade 1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar 3 tablespoons butter
Method:
Into a large Ziploc bag or a baking dish add the marinade ingredients and both pork loins. This can be done up to 12 hours in advance, or as little as one hour. Cover and place in the fridge. 30 minutes before cooking remove the pan from the fridge to come to room temperature before baking.
Heat the oven to 350°.
Pour the marinade liquid into a pot and set over a burner on medium heat. Heat a tablespoon of olive oil in a pan and sear both pork loins on all sides. Placed back into the baking dish and straight into the oven for 30 to 40 minutes.
While the pork is cooking, finish the sauce. Once the marinade liquid is boiling add the mustard and vinegar. After the sauce has reduced and thickened slightly add the butter and whisk. The sauce should thicken even more. The sauce needs to simmer for at least 15 minutes total. Turn off the heat and set aside.
Once the meat is finished cooking, pour a tablespoon of the sauce over each tenderloin and turn over a few times to coat them. Let the meat rest for 5 to 10 minutes before slicing. Serve with more sauce.
We served these with roasted red onion and sweet potatoes and a simple arugula salad. I placed one large diced sweet potato and one sliced red onion on a baking sheet, drizzled with a few tablespoons of olive oil, sprinkled with salt and pepper and baked for 30 to 40 minutes.
For the salad, I whisked together the juice of 1/2 a lemon, 1 tablespoon of olive oil, 1 teaspoon Dijon mustard, 2 teaspoon maple syrup and salt and pepper to taste. Then tossed the dressing with a few handfuls of arugula.