| Level: | Easy |
| Total: | 8 hr 20 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (12-ounce) bottle hard cider, such as Crispin
- 1/4 cup pure Grade A maple syrup
- Kosher salt and freshly ground black pepper
- 1 teaspoon whole fennel seeds
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon ground cinnamon
- 2 pork tenderloins (1 to 1 1/4 pounds each), trimmed
- 1 (1-inch) piece fresh ginger, thinly sliced
- 1 1/2 tablespoons coarsely chopped fresh rosemary leaves
- Good olive oil
- Chutney, for serving
Instructions
- Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
- Preheat the oven to 450 degrees.
- Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 298 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 34 g |
| Cholesterol | 105 mg |
| Sodium | 585 mg |
Reviews
This was so good. I got distracted and forgot to put my ground spices in the marinade until it had already marinated for about 3 hours. I can only imagine how much more flavorful they would have been, but still turned out really nice! Have left overs that I’m going to use in a banh mi.
Very flavorful! Thanks to other reviews here, I paid attention to the type of salt used (used Maldon Sea Salt – I think the same measurement of table salt would have been too much). I got distracted and ended up marinating this for about 30 hours, and I also cooked it to 150 degrees by accident (we have had a crazy few days). The pork was great! Thank you, Ina!
I am giving this a 4 instead of the 5 as she calls to pull this out when it’s 125 degrees. That was WAAAAY under Done even after letting it sit as described for 10 min tightly covered. I put back in to get it to 135 and the rest and it was perfection. SOOOOOOOOOOOOOOO DELISH!!!!!
One of our absolute go to’s. The flavor is amazing and so easy to set up and just bake. Sometimes we grill them too (which adds a bit extra). Make sure you pair with the chutney.. it is a great combo.
Cooking to 125 degrees has to by a typo, right? 145 degrees is the recommended temp to cook pork to, and elsewhere in other cookbooks Ina says to cook pork to 137-140 degrees for medium rare.
I did a “mash up” of recipes using the cider pork recipe here, combined with Ina’s prosciutto wrapped, herb crusted pork and her apple chutney. And WOW! So much flavor from this marinade. I marinated for at least 26 hours, but realized too late I didn’t have fennel, so even minus the fennel, the flavor was fantastic. The prosciutto came out crispy and added the salty bite to the somewhat sweet taste of the meat. Put it all together with her apple chutney and SCORE! I’m sure even just marinading the meat in this marinade would be a home run.
This turned out great. We had it in the oven for probably 30 minutes and it was not dry at all. We would agree in halving the salt but we enjoyed the chutney addition.
Delicious! Like many others have mentioned, half the salt. I reduced and strained the brine then added strawberry rhubarb jam to it which made a delicious side sauce.
Great!….except with ALL of Ina’s recipes, you have to half the salt.
Awesome recipe. Made it twice and it is a show stopper and so easy. Love that you make this ahead and all you have to do is bake and serve. How easy is that? I tried the plum chutney and I personally really didn’t think it was a great complement. But it needs some kind of sauce so the second time I made the pork, I substituted the plums with frozen cherries, added some fresh rosemary and thyme and it was superb! Served with Ina’s shredded brussel sprouts and butternut squash puree. Whole meal was a huge hit.