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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