Here's a lovely fall recipe featuring this cider-cured pork tenderloin. Naturally, we use local, seasonal produce. This dish goes perfectly with sweet potato mash!
It is advisable to use a well-flavored dry cider. If you use a semi-dry one, the sauce will be sweeter.
Pork lends itself very well to sweet and savory recipes. Use it without moderation.
Ingredients for 4 people
- 2 trimmed pork fillets, cut into 4 medallions
- 500 ml of raw apple cider
- 15 ml of sweet honey
- 2 chopped onions
- 2 cloves of garlic, chopped
- 30 ml canola oil
- 2 sweet potatoes, cubed
- 4 mashed potatoes, cubed
- 60 ml of unsalted butter
- Salt/pepper to taste.
Preparation
- In a casserole dish, heat the oil. Brown the pork fillets on all sides. Season with salt and pepper. Set aside on a plate.
- In the casserole dish, brown the onions and garlic with the meat juices and remaining fat. Add the honey. Deglaze with the cider, then add the pork medallions. Cover and cook for about 30 minutes over medium heat. Adjust the seasoning.
- Steam the sweet potatoes and potatoes.
- Pass them through a vegetable mill or mash them with a potato masher.
- Add salt and pepper and the cold butter in cubes. Mix with a spatula.
- Place one pork medallion on each plate with mashed potatoes. Drizzle with cider sauce. Serve piping hot with a generous dollop of mustard.
