This dish originally started as a happy accident a few years ago. All I had in the fridge/pantry was a pork tenderloin, a couple bottles of Angry Orchard, and some garlic. So I made dinner out of it.
I originally fried the pork tenderloin and had the sauce consist of just the hard cider and garlic. It was delicious, but since then I have refined this dish to the best possible grownup version of pork chops and applesauce.
Now I have a fast and easy technique for getting perfect roast pork tenderloin every time. I also brought in fresh rosemary to freshen the party up. From there you make an apple and garlic sauce using all those yummy pork juices. What could go wrong?
- 2 pork tenderloins (one pack at the grocery store)
- 2 sprigs rosemary, finely chopped
- 3 cloves garlic, roughly chopped
- 1 bottle crisp apple Angry Orchard
- 1 cup chicken stock
- 1/2 tsp each salt and pepper plus more for final seasonings
- 1 tbsp oil
Preheat the oven and a cast iron skillet or other heavy-bottomed ovenproof pan to 400 degrees. Season the tenderloin with 1/2 tsp each of salt and pepper as well as the rosemary. When the oven is done preheating take the pan out and add the oil followed by the pork tenderloin. Put back in the oven and cook for 10 minutes per side. Set aside on a cutting board and allow to rest.
Put the pan you cooked the pork in over medium-high heat and add the garlic. Saute until fragrant, about one minute. Add the hard cider and allow to reduce by half, about three to five minutes. Add the chicken broth and allow the sauce to continue reducing another five minutes. Season to taste.
Slice the pork into medallions and top with the Angry Orchard pan sauce.