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Author Notes: Golden Reinette is not a nice apple to eat out of your hand, it is sour and not so pretty but it is perfect to use in the kitchen for apple pies and apple sauce. My father has an apple tree in the garden and we could eat from this tree the entire winter. —Janneke Verheij
- 350 gram pork tenderloin
- 1 1/2 tablespoons cranberries
- 1 1/2 tablespoons raisins
- 1 apple (golden reinette)
- apple cider
- 1 chopped shallot
- 1 chopped garlic clove
- 1 cinnamon stick
- 1 bay leaf
- 2 cloves
- 1/2 teaspoon dried thyme
- pepper and salt
- kitchen rope
- Preheat the oven to 350F Well the raisins in some cider. Peel the apple and cut it in small cubes.
- Cut the pork in thin slices and season with pepper and salt at both sides. Put the raisins and the cranberries on the pork and roll the slices tightly up (the juice of the raisins goes in the baking dish). Tie them with kitchen rope. Put the cranberries and raisins that are left in the baking dish. Heat a pan with butter and bake the pork brown on all sides on a medium high fire.
- Fill a baking dish with the apple cubes, shallot, garlic, cinnamon, cloves, thyme and bay leaves. When the pork is browned, place it in the baking dish. Poor in a layer of cider, of about one centimeter and cover the dish with aluminum foil. Put it in the oven, after 20 minutes; turn the pork in the juice and bake for another 30 minutes or until done, the baking time may vary depending on how big your rolls turned out. Let the meat rest 10 minutes before you cut it in slices.
- If you are lucky you have some left over cider to drink while you are waiting.
- This recipe was entered in the contest for Your Best Pork with Cider