Food & Drink

Pork Tenderloin with Apple Cider Glaze Recipe

Fall Bounty from a Local Blogger

pork tenderloin!

Caroline Lubbers’s hearty second course keeps you warm on cool fall evenings.

Pork Tenderloin with Apple Cider Glaze
Serves six to eight


For the tenderlion
2 1-lb. pork tenderloins
1½ c. apple cider
½ c. apple cider vinegar
1 tsp. dried thyme
Olive oil
Sea salt
Freshly ground pepper

1. Heat oven to 450°.

2. Rinse and dry tenderloins with paper towels. Brush meat with olive oil and season well with salt and pepper.

3. In a large frying pan, heat a few tablespoons of olive oil over medium-high.

4. Add meat, turning to brown on all sides.

5. Set pork on a baking sheet and cook in the oven 15-25 minutes (depending on thickness) until middle of tenderloin is 145°-150° (measure with a meat thermometer).

6. While pork is cooking, add apple cider and vinegar to the frying pan and cook on high heat, scraping the pan with a spatula to incorporate browned bits of meat.

7. Add thyme and cook mixture until it’s reduced by half and starts to thicken, 8-10 minutes.

8. When pork is cooked, remove from oven and cover with foil. Let sit 5 minutes.

9. Slice pork into ½-inch slices. Spoon sauce over meat and serve with braised cabbage on the side.

For the braised red cabbage with apples
1 red cabbage
3 slices thick-cut bacon, in ½-inch pieces
1 md. red onion, sliced
2 not-too-tart apples (Gala, Fuji, Honeycrisp)
1/3 c. apple cider vinegar
Flat-leaf parsley for garnish
3 tbsp. olive oil
Salt and pepper

1. Remove core and outer leaves of cabbage; cut cabbage into inch-wide ribbons.

2. In a large saucepan, heat olive oil. Add bacon. Cook for a few minutes, then add onion. Continue stirring for another few minutes.

3. Add cabbage, apples, and vinegar. Sprinkle with salt and pepper.

4. Stir everything together, reduce the heat to low, and cover the pan. Cook the mixture for about an hour, stirring occasionally.

5. Garnish with parsley and serve.

For more Lubbers inspiration, go to whippedtheblog.com.

Photo: Courtesy of Caroline Lubbers

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