Glazed Cider Pork
Absolutely full of flavor. Can use a roast as well. I like to serve with mashed potatoes. Try using the extra cider as gravy.
Absolutely full of flavor. Can use a roast as well. I like to serve with mashed potatoes. Try using the extra cider as gravy.
- Carbohydrate 79.6582925 g
- Cholesterol 328.25 mg
- Fat 18.322805 g
- Fiber 1.51645000207424 g
- Protein 104.8193175 g
- Saturated Fat 6.049745 g
- Serving Size 1 1 Serving (845g)
- Sodium 366.5944375 mg
- Sugar 78.1418424979258 g
- Trans Fat 2.4226145 g
- Calories 925 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple cider over the pork, and cover the dish with a lid or aluminum foil. cook for 1 hour.
- While the pork is cooking, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread 1/2 the glaze over them. Cover, and return to the oven for 1 hour.
- Remove pork tenderloins from the oven, flip them, and spread the remaining glaze over them. Cover, and return to the oven for 1 hour.
Long cooking times destroy lean cuts of meat unless moisture management is actively maintained throughout the process. Pork tenderloin contains very little intramuscular fat, meaning extended thermal exposure causes muscle fibers to contract forcefully and squeeze out essential internal liquids. Covering the baking dish during the initial phase traps escaping steam inside the vessel, creating a humid microclimate that prevents the exterior from drying out prematurely while the interior reaches a safe temperature of 145 degrees F. Controlling this environment is the singular factor separating a succulent roast from a fibrous, unpalatable failure.
Apple cider acts as a braising liquid during the first hour, softening the surface tissues so they can readily absorb subsequent flavor compounds. Pure muscle tissue is largely impermeable to complex sugars when dry, but hydrated surface proteins allow dissolved brown sugar and apple butter to bond effectively during the mid-cooking applications. Pouring two cups of liquid into a 9x13 inch pan generates sufficient vapor pressure to keep the meat tender without submerging it entirely, which would otherwise leach out valuable water-soluble proteins.
Staggering the glaze additions protects the dairy-free fruit purée from burning under prolonged dry heat. Spreading half the mixture after sixty minutes allows the sugars to thicken gradually without scorching, while the final coating applied during the last hour creates a sticky, concentrated lacquer as residual moisture evaporates. Brushing the glaze onto flipped meat ensures even caramelization across the entire curved surface of the tenderloins.
Reducing food waste requires utilizing the remaining pan drippings as a finishing sauce rather than discarding them after baking. Whisking the seasoned cider and rendered juices together produces a thin, savory reduction that balances the sweetness of the fruit butter. Storing leftover portions in an airtight container below 40 degrees F for up to three days preserves the integrity of the lean protein.
