Pork tenderloin in cider marinade
Votes: 6
Time: 20 minutes plus marinating time
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
If you're looking to cook a prized pork tenderloin in a special way without ruining it, try Ina Garten's recipe. This mouth-watering pork tenderloin is perfect for a holiday treat. A marinade of cider, natural maple syrup, and fresh herbs creates a truly fantastic flavor. Marinate the pork for 8 hours, and you'll be amazed by the results: the tender meat easily absorbs all the flavors and aromas, leaving a beautifully crisp, juicy crust after roasting. The tenderloin slices beautifully into neat slices for a beautiful presentation. Serve with a sweet and spicy chutney and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 pork tenderloins (450-600 g each), trimmed
- 1 bottle (0.33 l) of alcoholic cider, such as Crispin
- 1/4 tbsp. maple syrup
- 1 teaspoon whole fennel seeds
- 1 teaspoon black peppercorns
- 0.5 tsp coriander seeds
- 0.5 tsp ground cinnamon
- 2.5 cm ginger root, thinly sliced
- 1.5 tbsp coarsely chopped fresh rosemary (leaves only)
- Chutney, for serving
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Recipes with similar ingredients: pork, pork tenderloin, apple cider, maple syrup, ginger root, fennel seeds, black peppercorns, coriander, rosemary, cinnamon
Cooking the dish according to the recipe:
- Combine the cider, maple syrup, and 3 tablespoons of salt in a measuring cup. Using a mortar and pestle, crush the fennel, peppercorns, coriander, and cinnamon and add to the cider mixture. Place the tenderloins in a 4-quart zip-top bag and pour the marinade over them. Add the ginger and rosemary, press out any air from the bag, seal, and refrigerate for 8 hours or overnight.
- Preheat oven to 230°C.
- Remove the tenderloin from the marinade and pat dry thoroughly with paper towels. Drain the marinade. Place the tenderloin on a baking sheet and rub with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
- Roast for 20-25 minutes, until a meat thermometer inserted into the center of the tenderloin registers 125°F (51°C). Remove the pan from the oven and cover the pork tightly with foil. Let rest for 10 minutes. Slice the tenderloins diagonally into 1/2-inch-thick slices, season with salt, and serve with chutney.
Categories:
recipe / Comfort food / Winter dishes / Dinner / Festive dishes / Valentine's Day / Main courses / Meat / / Ina Garten / The Barefoot Countess
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