Cider-brined pork tenderloins with roasted apples from Food & Wine Magazine, April 2014 (page 132) by Hugh Acheson

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Notes about this recipe

  • Eat Your Books

    Pork brines overnight. Can substitute maple syrup for sorghum syrup.

  • hillsboroks on September 09, 2015

    Great way to use up extra apple cider and pork tenderloin. The tenderloin was perfectly seasoned and flavored and fork tender. Make sure to start this 24 hours in advance so the marinade can do its magic. Also, the recipe calls for lightly salting the pork before cooking it. This is not really necessary because of all the salt in the marinade and doing so made it almost too salty. Next time I will skip the extra salt. I also skipped roasting it in another pan and simply slid my heavy Calphalon skillet into the oven to finish cooking the meat. I did not make the roasted carrots and apples because we are still trying to use up all the fresh veggies from the garden but they sound like they would be good later this fall.

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