HERB

Flavor Engine  ·  Machine-Generated  ·  Empirically Delicious

Sign in
Cider House Rules hero image

Cider House Rules

Apple Cider and Sage Braised Pork Tenderloin with Buttered Root Vegetables

1 hour 10 minutes
Serves 4
DinnerFrenchGluten-freeNut-freeShellfish-freeSoy-free
Herb's take

French country cooking at its most comforting: tender pork gently braised in dry cider with sage and shallots, finished with a lush reduction sauce. Alongside, root vegetables absorb all that buttery goodness. We’re not reinventing the wheel here, just making it roll smoother.

Equipment needed
  • Dutch oven

Ingredients

Yield
4

Instructions

  1. 01
    Pat pork tenderloin dry with paper towels and season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  2. 02
    In a large Dutch oven over medium-high heat, heat olive oil until shimmering. Add pork and sear on all sides until deep golden, about 5 minutes total.
  3. 03
    Transfer seared pork to a plate. Reduce heat to medium, add shallots and a pinch of salt, and cook until softened, about 2 minutes.
  4. 04
    Add garlic and chopped sage. Stir until fragrant, about 30 seconds.
  5. 05
    Pour in the dry apple cider, scraping up any browned bits on the bottom of the pot with a wooden spoon to deglaze.
  6. 06
    Return pork to the pot. Pour in chicken stock. The liquid should come about halfway up the sides of the pork. Bring to a gentle simmer.
  7. 07
    Cover and transfer to a 325°F oven. Braise for 20 minutes.
  8. 08
    Meanwhile, in a large saucepan, combine carrots, parsnips, turnip, and 1/4 teaspoon kosher salt. Add water just to cover. Bring to a simmer and cook until just tender, 10 to 12 minutes. Drain well.
  9. 09
    Return vegetables to the saucepan and toss with 2 tablespoons butter. Set aside and keep warm.
  10. 10
    After 20 minutes, flip the pork tenderloin in the braising liquid and add half the root vegetables directly to the pot. Continue braising, uncovered, until pork is just cooked through (140–145°F internal temp), about 10–15 minutes longer.
  11. 11
    Transfer pork to a cutting board. Tent loosely with foil and let rest 10 minutes.
  12. 12
    Scoop out the root vegetables from the braising liquid with a slotted spoon. Add to the reserved buttered vegetables.
  13. 13
    Set the Dutch oven with the remaining braising liquid over medium-high heat. Boil until reduced to about 1/2 cup, about 10 minutes.
  14. 14
    Whisk in the remaining 2 tablespoons butter, Dijon mustard, and lemon juice until glossy and emulsified. Taste for seasoning.
  15. 15
    Slice rested pork tenderloin into 1/2-inch rounds. Arrange atop the buttered root vegetables on a platter and spoon over the cider-sage pan sauce. Serve immediately.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.