When the fall chill first hits and the apple harvest begins, we love making this dish. Made with local pork pasture raided pork, this dish is super local, seasonal, easy and delicious!
Served alongside braised cabbage and spicy mustard greens.
Pair with an Octoberfest beer or glass of cider.
1 pork tenderloin, 1 1/2 pounds
1/4 cup flour
1/2 teaspoon salt
1/4 freshly ground black pepper
1 tablespoon olive oil
1 cup apple cider
2 cloves garlic, crushed or minced (optional)
1/4 onion, sliced
2 tablespoons grainy mustard (optional)
2 apples, unpeeled but cored and cut into quarters
1 tablespoon butter
For cabbage side (note: cabbage can be added to the same pot and made with pork and apples, see details below.)
1 cabbage, sliced thin
1 bunch mustard greens or Asian mustard (Komatsuna)
3/4 onion, sliced
1 tablespoon olive oil or knob of butter
1/2 cup apple cider
1 teaspoon apple cider vinegar
Salt and pepper to taste
1/2 teaspoon caraway seed (optional)
Preheat the oven to 350°F.
Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
In a heavy-bottomed pot or Dutch oven over medium-high heat, add the olive oil. When it is hot, add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate.
Add the onion and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to get up any browning bits.
Note: We recommend this dish be made with a braised cabbage and mustard green side. This can be done in a separate pan following the directions below. OR you can add the ingredients from the cabbage portion of the recipe to the pan now and sauté for 5 minutes before continuing. This is totally up to you. Just the difference between a 1-pot or a 2-pot meal.
If adding mustard, do it now. Increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan. Nestle the apple quarters around the pork and continue to cook, covered, in the oven for 20-25 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer.
Transfer the apples and pork to a plate and allow to rest for 10 minutes. If you also made cabbage, transfer this out at well.
While the pork is resting, place the remaining sauce left in the pot over medium-high heat and bring the liquid to a boil, if it is very thin, allow it to reduce by 1/3, then whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher.
To serve: Place the pork onto a cutting board and slice crosswise into 1-1/4 inch slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.
For the cabbage
As we said above, you can add the cabbage ingredients to the pork and apple pot. If doing that, add before the pork and apples and sauté for 5 minutes.
If you choose to make the cabbage in a separate pan:
Add olive oil or butter to pan on medium-high heat. Add onion and sauté 5 minutes. Next add cabbage. Cook for 5 more minutes. Now add mustard greens (optional) and if adding caraway seed, add now.
Add 1/2 cup of cider along with 1 tablespoon apple cider vinegar. Cover and cook until cabbage is tender. Add salt and pepper to taste. Serve alongside pork and apples.