Sunday, November 6, 2011

Cider Glazed Pork with Apple Bacon Compote

Although this isn't exactly a recipe you can make in your dorm room, nor is it a "snack", it is worth the wait!  It would be an amazing gift to your parents over the holidays, when you are sick of eating turkey leftover sandwiches.  (If it is possible to get sick of those).  The cider and sage flavors infuse and enhance their porky counterparts, resulting in a beautiful autumn dinner. Adapted from the CIA Greystone Cookbook
Cider Glazed Pork with Apple Bacon Compote
  • 24 fresh sage leaves
  • one-pound pork tenderloins
  • salt and pepper to taste
  • 4 thin applewood-smoked bacon strips
  • 2 clv garlic, peeled and minced
  • small onion, peeled, halved and thinly sliced
  • 1 tsp fresh thyme leaves
  • 4 Granny Smith apples, cored and cut into 1/2-inch cubes
  • 1 cup apple cider
  1. Preheat oven to 400
  2. Mince 8 Sage leaves
  3. Season tenderloins with salt, pepper, and minced sage leaves
  4. In a large pan over medium heat, warm 2 tablespoons olive oil. Add the pork tenderloins one at a time and brown each sides, about 2 mins each side. Repeat with second
  5. Remove tenderloins from pan and place on a sheet tray, pour 1/2 cup of cider on and bake for 25 minutes
  6. While the pork cooks, cook the bacon in the same pan for 8 minutes, then add onion and garlic
  7. After about 5 minutes, add the apples and thyme
  8. Then, after 5 more minutes add the rest of the cider and reduce the heat
  9. Let the tenderloins rest 10 minutes before serving, serve on top of the compote

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