Monday, May 13, 2013

Angry Orchard Pork Tenderloin

After planning to make my Guinness Brisket last week I decided that it was about time I posted a new recipe. While rummaging through my fridge for some ingredients I noticed my Angry Orchard Hard Cider and decided to use it for a pork tenderloin. I'm not going to lie, it turned out pretty fantastic! I've already made it twice in the last week and I'll be making it a third time for a girlfriend. It is easy, flavorful, and super moist! Hope you guys enjoy!







Angry Orchard Pork Tenderloin (Serves 6)
Time: 5hrs Cook and Prep 

Ingredients:
- 2.5-3lbs Pork Tenderloin
- 2tbsp Champagne Mustard
- 1-2 sprigs of Rosemary
- 1 Bottle Angry Orchard Hard Cider
- 2 Apples, Chopped
- 1 Onion, Chopped
- 4-5 Cloves of Garlic
- 1 1/2tsp Sea Salt
- 1/2tsp Pepper
- 14-20oz Low Sodium Chicken Stock

  1. Mix together chicken stock, Angry Orchard cider, and champagne mustard.
  2. Mix together salt and pepper and rub onto pork. In a high heated pan, drizzle oil and sear the pork. 
  3. Once pork is seared add liquid mixture and the rosemary, garlic, apple, and onions.
  4. Now cover the lid, reduce the heat to low, and walk away for 4-5hrs. 
  5. Once the pork is ready, pull it out onto a platter along with the apples and onions. Bring the liquid to a boil for about 15-25mins, stirring often and let it reduce into a thickened sauce to top the tenderloin.
Now how easy was that? Impress yourself and your guests with this easy and flavorful dish.
*You can also try using 1 can of stock and 2 bottles of cider instead!