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TaterTot
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Cider-Glazed Pork Tenderloin with Roasted Apples, Squash, & Onions
* 2 cups Apple Cider
* 2 cups cubed butternut squash (1-in. cubes)
* 2 firm Gala or Fuji apples, each peeled, cored, and cut into 8 wedges
* 2 red onions, each peeled and cut into 12 wedges
* 5 tbsp. Extra Virgin Olive Oil
* 2 tsp. each coarse kosher salt and freshly ground black pepper
* 1 tbsp. finely minced Rosemary leaves
* 2 whole pork tenderloins (each about 1 to 1 ¼ lbs.), trimmed of any fat and silver skin
Preheat oven to 400°. Bring cider to a boil in a small saucepan over high heat. Boil until reduced by half, about 15 minutes
Meanwhile, prepare produce: Spread squash, apples, and onions in a single layer in a baking pan. Drizzle with 3 tbsp. olive oil and sprinkle with 1 tsp. each salt and pepper and the rosemary. Transfer to oven and bake, stirring occasionally, until tender and brown, about 40 minutes
Season pork with remaining salt and pepper. In a large ovenproof frying pan, heat remaining 2 tbsp. olive oil over medium-high heat. Add pork and cook, turning once, until browned on both sides, about 10 minutes total. Pour reduced cider over pork and transfer to oven. Bake, basting occasionally with cider, until a meat thermometer inserted in thickest part reads 150°, about 20 minutes. Remove from oven, tent pan with foil, and let rest 10 minutes before slicing
Serve pork sliced, accompanied by cider pan juices and roasted vegetables.
(Source: pavilions.com/holiday)
* 2 cups Apple Cider
* 2 cups cubed butternut squash (1-in. cubes)
* 2 firm Gala or Fuji apples, each peeled, cored, and cut into 8 wedges
* 2 red onions, each peeled and cut into 12 wedges
* 5 tbsp. Extra Virgin Olive Oil
* 2 tsp. each coarse kosher salt and freshly ground black pepper
* 1 tbsp. finely minced Rosemary leaves
* 2 whole pork tenderloins (each about 1 to 1 ¼ lbs.), trimmed of any fat and silver skin
Preheat oven to 400°. Bring cider to a boil in a small saucepan over high heat. Boil until reduced by half, about 15 minutes
Meanwhile, prepare produce: Spread squash, apples, and onions in a single layer in a baking pan. Drizzle with 3 tbsp. olive oil and sprinkle with 1 tsp. each salt and pepper and the rosemary. Transfer to oven and bake, stirring occasionally, until tender and brown, about 40 minutes
Season pork with remaining salt and pepper. In a large ovenproof frying pan, heat remaining 2 tbsp. olive oil over medium-high heat. Add pork and cook, turning once, until browned on both sides, about 10 minutes total. Pour reduced cider over pork and transfer to oven. Bake, basting occasionally with cider, until a meat thermometer inserted in thickest part reads 150°, about 20 minutes. Remove from oven, tent pan with foil, and let rest 10 minutes before slicing
Serve pork sliced, accompanied by cider pan juices and roasted vegetables.
(Source: pavilions.com/holiday)
