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Pork Tenderloin w/Maple & Apple Marinade Recipe

   
 

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     Pork Tenderloin w/Maple & Apple Marinade

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 boneless, pork tenderloins, 1.5 each (3 lbs total)
1/4 c apple cider vinegar
1/4 c maple syrup
1 c apple cider
3T canola oil plus extra for searing
6 cloves garlic, minced
2T fresh rosemary, minced
2T fresh thyme or sage, minced
1T stone ground mustard
 
2 tsp. sea or kosher salt
extra salt and pepper

Instructions
Combine pork tenderloins in large ziplock bag with apple cider, maple syrup, cider vinegar, 3T canola oil, garlic, rosemary, thyme/sage, mustard and salt. Seal bag tightly, making sure air is removed. Massage tenderloins with marinade until well combined and all surface areas are covered.
Refrigerate pork w/marinade for a minimum of 3 hours, but ideally overnight.
Remove tenderloins to platter, draining off liquid, but allowing any remaining herbs from marinade to cling to surface. Sprinkle all sides of loins generously with salt and freshly ground pepper.
Heat additional canola oil to lightly cover surface of an oven-proof, large saute pan over medium-high heat. Sear tenderloins on all sides until golden brown, working in batches if pan is crowded. Once seared, place pan into 400F oven and roast for 15 - 20 minutes, checking after 15 minutes with meat thermometer placed in thickest part of loin. Remove when internal temperature reads between 135 - 140 degrees. Transfer cooked loins to a cutting board and cover tightly with foil. Allow to rest 10 - 15 minutes. Slice 1/2 inch thick slices and serve with favorite pan gravy or fruit chutney.


Originally Submitted
10/28/2016





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