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Author Notes: Been away from the internet for (gasp!) a week. Twitching. Here is a relatively simple roast which gives more to your diner guests than you put into it....great for impressing house guests and in-laws. Roasting instructions for tenderloin taken from the Williams-Sonoma Roasting Cookbook....without the rack because I don't have one....sniffles. —Niknud
Food52 Review: Having not eaten pork tenderloin in years, I trusted niknud to make it worthwhile, which she did, grandly. The fruit and herb brine lightly flavors the meat, while making it surprisingly juicy. The star of this show, however, is a tangerine, rosemary and garlic rub -- a brilliant gremolata, really -- which you slather on the meat before roasting it. That rub made the house smell wonderful, as it worked its magic to create an aromatic crust on the cooked meat. The boldness of the red wine in the compote keeps the sweetness of the fruit perfectly in check. It’s terrific with the pork, but I’d also serve this compote with roast beef or a holiday turkey or ham, any time. Great recipe! - AntoniaJames —AntoniaJames
Cider-Orange Juice Brined Pork Tenderloin
- 4 cups apple cider, divided
- 1 cup orange juice
- 1 sprig fresh rosemary
- 2/3 cup sugar
- 3 tablespoons kosher salt
- 1 tablespoon whole peppercorns
- 1 cup fresh rosemary leaves (I think they're called leaves?)
- 1/3 cup peeled garlic
- 2 tablespoons tangerine zest
- 2 teaspoons sea salt
- 2 teaspoons fresh ground black pepper
- 1/4 cup olive oil
- 2 pork tenderloins (about 2 1/3 lbs total)
- Remove the silver skin from the pork tenderloins.
- Heat 2 cups of cider with the sugar and kosher salt until dissolved. Put into a bowl large enough to hold the tenderloins. Add the remaining cup of cold cider, orange juice, sprig of rosemary and peppercorns and stir. Add the two tenderloins, cover with plastic wrap and refrigerate for 1-2 hours.
- Preheat oven to 425.
- Remove the tenderloins from the brining mixture. Rinse well and pat dry with paper towels.
- In a food processor, combine rosemary leaves (leaves?), garlic, tangerine zest, sea salt and fresh ground pepper. Combine until you have a thick paste. With the processor running, gradually add the olive oil.
- Rub the outside of the tenderloins generously with the herb mixture. Place tenderloins in a roasting pan just big enough to hold both and roast until done - about 40 minutes or so. Check earlier rather than later because there is nothing worse than an overdone tenderloin.
- Remove tenderloins and tent with foil for 10-15 minutes. Slice thinly and serve with compote. Sit back and enjoy the accolades!
- 1 cup red wine (I used a red blend)
- 1/3 cup boiled cider
- 2.5 cups diced apple (I used Macouns)
- 1.5 cups quartered seedless red grapes
- 2/3 cup golden raisins
- several strips of tangerine peel (big enough to pick out later)
- Combine all of the ingredients in a wide sauce pan. Gently boil for 15 minutes with the lid on and then remove and boil until most of the liquid has evaporated - about 20 more minutes.
- Remove the tangerine peel and serve the compote with the pork tenderloin