Cider-Roasted Pork Tenderloin with Roasted Plum Chutney
Cider-roasted pork tenderloins with roasted plum chutney
Quentin Bacon / Cooking for Jeffrey by Ina Garten/Clarkson Potter/Publishers
print recipe
Rating:
3.651852 (135 rated)
Servings:
4-6

This roast pork with hard apple cider will fill your home with a wonderful aroma.

Ingredients

  • Cider-Roasted Pork Tenderloin

    • 1 (12-ounce) bottle hard cider, such as Crispin
    • 1/4 cup pure Grade A maple syrup
    • Kosher salt and freshly ground black pepper
    • 1 teaspoon whole fennel seeds
    • 1 teaspoon whole black peppercorns
    • 1/2 teaspoon whole coriander seeds
    • 1/2 teaspoon ground cinnamon
    • 2 pork tenderloins (1 to 1 1/4 pounds each), trimmed
    • 1 (1-inch) piece fresh ginger, thinly sliced
    • 1½ tablespoons coarsely chopped fresh rosemary leaves
    • Good olive oil
  • Roasted Plum Chutney

    • 1 tablespoon good olive oil
    • 1/4 cup small-diced shallots (1 large shallot)
    • 1¼ pounds ripe red or purple plums, pits removed and cut into wedges
    • 1 Granny Smith apple, peeled and 1/4-inch-diced
    • 1/4 cup dark brown sugar, lightly packed
    • 1/4 cup freshly squeezed orange juice
    • 2 tablespoons Port wine
    • 1 (3-inch) cinnamon stick
    • 2 whole star anise
    • 1/8 teaspoon ground mace
    • 1/4 teaspoon Kosher salt

Preparation

For the cider-roasted pork tenderloin:

1. Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. (The spices may also be put in a small plastic bag and crushed with a meat mallet.)

2. Place the tenderloins in a 1-gallon zip-top bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.

3. Preheat the oven to 450 degrees.

4. Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. To test the temperature, insert the thermometer horizontally through the large end of the tenderloin. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with the roasted plum chutney.

For the roasted plum chutney:

1. Preheat the oven to 425 degrees F.

2. Heat the oil in a medium (10-inch) ovenproof sauté pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.

3. Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.

Make-Ahead Tip: Marinate the pork and prepare the plum chutney

Reprinted from Cooking for Jeffrey. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.