A few weeks back we traveled to and hiked in Smoky Mountain National Park with friends. As it turned out, the views from the deck of our stunning refined rustic VRBO were a prelude to the landscapes and wildlife waiting for us each day in the park. Having only seen photos of the picturesque Smoky Mountains, seeing them in person exceeded even my romanticized versions of the early morning and nearing sunset mists engulfing the hollows, the mountains, and the restored cabins breathtaking views. My wish to see black bears (from a photographable distance) came true within two hours of arriving. Little did I know we would get glimpses of them each day. Like most first time visitors we spent a fair amount of time in Cades Cove, took the drive on Newfound Gap Road, hiked to Laurel and Abrams Falls, as well made the steep climb up to the top of Clingman's Dome. And, of course, did a couple of moonshine tastings in downtown Gatlinburg. Long days in the park called for relaxing in the hot tub with a glass (or two) of wine while watching the sunset or looking up at the stars. In spite of seeing a bear on the property, we sat around the fire in the firepit and made s'mores one night (for some odd reason no one was afraid). Because the house we stayed in had a movie theatre room, we even had a movie night. Lastly, no trip for me would be complete without a souvenir (or two). Several books and two pairs of cowboy boots were calling my name.
During the day we enjoyed homemade sandwiches on our post hike picnics. For two nights we made dinner on the grill, had take-out barbecue one night, and ended the trip with dinner eating a fabulous meal at the incredible Appalachian Restaurant in Sevierville. If I had the chance to replan the dinner menus, I would have brought the fixins' for and made this Cider Roasted Pork Tenderloins with Homemade Applesauce. While we didn't get to enjoy this mouthwatering, delicious dish on this trip, I am going to make certain we do on the next one. And if by chance we had any leftovers, they would make for even more perfect lunches.
If there was ever a dish to impress family and friends on a fall or winter weeknight, at a casual or fancy dinner party, or even while traveling, this Cider Roasted Pork Tenderloins w/ Homemade Applesauce would be the one. The overnight cider and savory spiced marinade of the pork tenderloins makes them insanely flavorful. With roasting and resting times totaling about thirty minutes, it's one of those entrees that is nearly effortless. If you had to have only one pork tenderloin dish to be your signature pork dish, this just might be the one.
One of the things giving the pork tenderloins their deep savory flavor are the herbs and spices. Fresh ginger, coriander, cinnamon, black pepper, fennel, rosemary, and Kosher salt come together in the best of ways to awaken your palate. The (fresh) apple cider and maple syrup not only add a subtle hint of sweetness but contribute greatly to creating moist, succulent tenderloins.
When you think of seasonings to flavor pork, you might not necessarily think of the ones used here. But trust me, once you taste this, your appreciation of a slightly untraditional spice and pork pairing will be altered forever.
If you don't have a mortar and pestle, use a ziplock bag and rolling pin to crush the spices. You don't need to pulverize the whole seeds, you just need to break them up enough to release their flavor.
The Homemade Applesauce can be made the day or even days before. Allowing the applesauce to rest in the refrigerator only enhances its' flavor. The best thing about making a homemade applesauce is you can process it to your desired consistency. Wherever you are on the smooth to chunky applesauce continuum, you get to decide. I happen to be somewhere in the middle.
The roasting time for the pork tenderloins ranges from 20-25 minutes (less if your tenderloins are on the smaller side). Key to keeping in all of the tenderloin's juices before slicing is letting them rest (tightly covered with aluminum foil) for 10 minutes. You definitely want to cut them on the diagonal into 1/2" slices.
While many of us have been waiting a very long time to have dinner "out", these Cider Roasted Pork Tenderloins w/ Homemade Applesauce will make you happy you decided to have dinner "in". So invite over some of the friends you are grateful to have in your life. You know, the ones who are equally grateful you are in theirs. This seemingly complex dish is seriously simple, yet impressive in flavor and presentation. In keeping with the simple theme, put together an effortless appetizer (maybe like this one), make a good seasonal salad (like this one), and make an easy dessert (like this one). Serve your favorite beverages, sit back, and enjoy some uninterrupted, quality time with friends.
Recipe
Cider Roasted Pork Tenderloins w/ Homemade Applesauce (slight adaptation to Ina Garten's Cider Roasted Pork Tenderloin recipe in her cooking "Cooking for Jeffrey")
Serves 6-8
Ingredients
Cider Roasted Pork Tenderloins
12 ounces fresh, organic or hard cider (found in the refrigerated section of the grocery store)
1/4 cup Grade A maple syrup
3 Tablespoons Kosher salt
1 teaspoon whole fennel seeds
1 teaspoon whole black peppercorns
1/2 teaspoon ground coriander or 1/2 teaspoon coriander seeds
1/2 teaspoon ground cinnamon
1 inch piece of fresh ginger, very thinly sliced
1 1/2 Tablespoons coarsely chopped fresh rosemary
2 pork tenderloins (1 1/2 - 2 1/2 pounds each) (See Notes)
Good quality olive oil
Kosher salt and black pepper for seasoning
Directions
Cider Roasted Pork Tenderloins
1. In a large measuring glass or bowl with a spout, whisk together the apple cider, maple syrup, and Kosher salt.
2. Using a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together until partially ground. Add to the cider mixture.
3. Place the tenderloins in a large one gallon ziplock bag. Pour in the marinade. Add in the sliced ginger and rosemary. Remove as much air out of the bag as possible. Seal and refrigerate the tenderloins at least eight hours but preferably overnight.
4. Preheat oven to 450 degrees (F).
5. Remove the tenderloins from the marinade. Dry them with paper towels. Place on a sheet pan. Drizzle 1-2 Tablespoons of olive oil over the tenderloins. Season with 1 teaspoons of Kosher salt and 1/2 teaspoon black pepper.
6. Roast the tenderloins for 20-25 minutes or until a meat thermometer reads 130 degrees (F). Remove from the oven, cover tightly with aluminum foil and let rest for 10 minutes. SEE NOTES.
7. Cut the tenderloins diagonally into 1/2 inch pieces. Transfer to a serving platter. Pour the pan juices over the sliced tenderloins.
8. Serve with the Homemade Applesauce.
Notes: (1) I used two 2 1/2 pound pork tenderloins. (2) Use only fresh, bottled organic, or hard cider. With the possible exception of the hard cider, use only cider found in the refrigerated section of the grocery store. (3) If you are roasting tenderloins less than two pounds each, begin checking for doneness at the 15 minute mark. (4) Instead of homemade applesauce, you could also serve the pork tenderloins with a homemade or good quality plum chutney.
Smoky Mountain National Park, Gatlinburg, Tennessee (October 2021)
