Fall is most definitely my favorite season. The warm feelings, smells, and comfortable weather is all so wonderful. I definitely love the foods associated with fall as well. Something I look forward to every year is my grandmother’s fresh apple cider. She makes it so carefully, and she usually serves it warm with cinnamon sticks. What makes it so perfect is that apple cider is very easy to make and work with. For this post, I looked into recipes that used apple cider as a main ingredient. I was interested to see so many appetizers, main courses, and desserts that used apple cider. My focus for this post is to show that apple cider is way more than a super yummy fall beverage.
Although cider is used all year round, I consider it seasonal just because I only see it in the markets during this time. For my searching, I used epicurious.com, which has a search engine that can refine results based on ingredients. I was most curious in the main courses that used something as sweet as cider as an ingredient. The recipe I chose is titled, “Roast Pork Tenderloin with Apples and Cider Sauce”. This definitely piqued my interest because one wouldn’t typically use cider as a sauce, especially on meat. However, I have to admit the picture put with the recipe looked pretty delicious. The recipe also received 3.5/4 rating, and I think that speaks for itself. The recipe and ingredients needed are taken directly from epicurious.com, and are as follows:
- 2 (3/4-pound) pork tenderloins
- 1 tablespoon vegetable oil
- 2 teaspoons unsalted butter
- 2 (1/2-pound) Granny Smith apples, peeled, cored, and each cut into 16 wedges
- 1 cup low-sodium fat-free chicken broth
- 2/3 cup unfiltered apple cider
- 1/2 teaspoon arrowroot
- 1 tablespoon water
- 2 teaspoons cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preheat oven to 425°F.
Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.