Adapted from Natalie MacLean recipes. Complimentary Wines
(as suggested by Natalie MacLean www.nataliemaclean.com):
Pinot Blanc, Pinot Grigio/Pinot Gris
- pork tenderloin - 1 1/2 – 2lb
- Apple Cider & Garlic Vinaigrette - ¼ cup
- dried rosemary - 1 tsp.
- Garlic Spice Rub (optional: blend salt/pepper/thyme/sage) - 1 tbsp.
- onion, washed, un-peeled, quartered - 1
- rib of celery chopped - 1
- large firm apple, washed, un-peeled, quartered, cored - 1
- frozen/fresh market garlic - 4-6
- apple juice - ¼ cup
- apple cider - 1 ½ cup
Marinate pork tenderloin in ¼ cup Apple Cider & Garlic Vinaigrette not less than 30 minutes.
Preheat oven to 450F
Remove from marinade and discard marinade. Mix Garlic Spice Rub with rosemary. Place pork face down in herb mixture, pressing it in well. Place in shallow roasting pan, roast uncovered approximately 30 minutes, turning pork
to brown well on all sides.
Reduce heat to 325°F. Pour the ¼ cup apple juice into pan, add onion, celery and apple. Cover with foil. Roast until pork is done and very tender, basting occasionally, for about 1 hour.
Remove from oven and allow to rest (covered) about 15 minutes.
Pour 1 ½ cups apple cider into heavy bottomed saucepan. Add garlic cloves and bring to a boil. Reduce to medium and simmer until only ½ cup remains. Pour in the pan juices from the pork and return to a boil. Reduce until it becomes a sauce consistency of about ¾ cup volume. Strain and serve with pork.
Best served with roasted harvest vegetables such as potatoes, carrots, parsnips, turnip, sweet potatoes and onions.
Another delicious recipe from the kitchen of The Garlic Box