One Pot Braised Pork Tenderloin in Spiced Cider Recipe
Braised pork tenderloin in spiced cider requires less than 30 minutes of prep work and then will cook low and slow for several hours. This recipe produces a flavorful and tender, sweet and savory meal. I recommend this dish for a fall dinner party because it is impressive for guests, but surprisingly simple to cook!
Entertaining with Braised Pork Tenderloin in Spiced Cider
Would it not feel so luxurious to tell your dinner guests that you’re serving “braised pork”? I recommend this Braised Pork Tenderloin in Spiced Cider for a dinner party. This recipe requires most of the work up front and then it is hands off until it is ready to serve. The seasonal flavors include spiced cider, savory pork and herbs. This meal is a “one-pot” meal and additional side dishes would be totally optional!
Try these Appetizers & Cocktails
I envision this meal pairing well with this Apple Cider Cocktail. This cocktail that also has digestive benefits to start your night off strong. For an appetizer, feature this Spiced Fig Butter on a charcuterie board.
Methods Used for Braised Spiced Cider Pork Tenderloin
Braising this pork tenderloin is essential for this melt-in-your-mouth dish. However, pork tenderloin is a lean cut of meat, searing the meat first gives it the best flavor. I like to slice it into 4 inch chunks for manageable searing and ultimately serving portions. Once the meat has been seared, pan deglazed, and vegetables added, the pork is placed in the oven to braise. Braising is a “low and slow” cooking method. The pork and vegetables continue to cook, but also achieve a tenderness that can only be achieved through braising. The pork is braised in spiced cider and chicken broth creating a sweet and savory combination. Optional: you can use the leftover broth to create a silky, sweet and savory gravy!
One Pot Braised Pork Tenderloin in Spiced Cider Recipe
Equipment
- 1 6 quart dutch oven
Ingredients
- 2.5 pound pork tenderloin trimmed as needed
- 2 cups Spiced Apple Cider
- 2 cups Chicken Broth
- 6 large carrots peeled
- 6 large celery stalks
- 1 large Granny Smith Apple
- 2 medium size yellow onions
- 1 tbsp avocado oil
- 3 tsp salt more to taste
- 2 tsp pepper more to taste
- 4 cloves of garlic
- 1 sprig of rosemary 3 sprigs of thyme, 3 sage stems tied together with baker’s twine
- 2 pounds 1-2 inch size creamer potatoes washed
Optional Gravy
- 2 tbsp butter
- 2 tbsp flour
Instructions
- Preheat oven to 300F. Heat a large dutch oven or oven safe pot to medium-high heat on the stovetop with 1 tbsp of oil in the bottom of the pan.
- Prep carrots and celery by chopping into 4 inch chunks, quarter the onions and apple and set aside.
- Pat the pork tenderloins dry, then slice into 4 inch chunks, and season generously with salt and pepper.
- Once the pot is heated up sear the chunks of pork until all sides are browned–the meat will still be pink in the middle. Then remove pork from the pot.
- Deglaze pot with 1/2 c of the spiced cider, using a wooden spoon to scrape the browned bits off the bottom of the pot.
- Arrange carrots, celery, apple and onions to create a "bed" for the pork chunks in the bottom of the pot. Add pork on top and nestle in the herb bundle and garlic cloves. Add in remaining cider and chicken broth, add additional chicken broth or water if needed to cover the bottom of the pot by 1-2 inches.
- Cover with lid and place in oven – the liquid should remain at a simmer throughout the cooking process. Turn down the oven temperature to 275F if the liquid is boiling or evaporating quickly.
- After 1 hr and 30 minutes remove from oven, stir contents to ensure even cooking and then add in creamer potatoes, nestling them into the liquid. Sprinkle in additional salt and pepper if desired.
- Cover with lid again and return to oven for another 1 hour 30 minutes.
- When the pork is cooked through and the potatoes are fork tender, remove the pot from the oven. Discard herb bundle. Serve with pork drippings drizzled on individual portions or make gravy as listed below.
Optional Gravy from pork drippings:
- Separate pork and vegetables and strain remaining liquid from the pot into a separate bowl.
- In a medium saucepan add butter and melt over medium/low heat to create a rue.
- Add in flour a little bit at a time, whisking constantly.
- Once you have a thick paste of browned melted butter and flour (a rue), pour in pork liquid 1/2 cup at a time, while continuing to whisk. Lastly, when you have added your liquid and reached the desired consistency (silky smooth and coats the back of a spoon), add salt and pepper to taste. Remove from heat and drizzle over pork and vegetables.
Notes
- You can substitute pork shoulder or a pork roast, but you may need to decrease the liquid as these cuts of meat will release a lot more fat than a tenderloin.
- To braise meat traditionally the oven is best. However if you would like to use the slow cooker, sear the meat in a heavy skillet, deglaze with cider and move the juices and meat to a slow cooker with remaining ingredients. Add in potatoes at the halfway point of cooking. Keep slow cooker on low for 4 to 6 hours or until meat is cooked through and potatoes are fork tender.
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