Golden Raisin Polenta Cake

This one sounds a bit weird, but is delicious! It reminded me of meringues – the outside gets very crisp, but is somewhat fragile like a meringue. Unlike a meringue, the center is very dense. It’s sweet, and the polenta and raisins work together nicely. I mostly had this for dessert, but I’ve been told it was nice with coffee in the morning as well.

img_7958Ingredients:

  • 1 cup flour
  • 1/2 cup yellow cornmeal (polenta)
  • 2/3 cup golden raisins
  • 2/3 cup butter, softened
  • 2 2/3 cups powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla

Preheat oven to 325 degrees. In a small bowl, combine the flour, cornmeal, and raisins. Set aside. Grease and flour an 8 1/2 x 4 1/2″ bread pan and set aside.

In a large bowl, cream the butter and powdered sugar until light. This starts off looking like it’s going to be super dry and not enough butter to come together, but just keep beating and eventually it will.

img_7953Beat in the eggs and vanilla.

img_7954Stir the flour mixture into the butter mixture until well mixed.

img_7956Gently transfer to the prepared bread pan.

img_7957Bake 75-85 minutes, until crusty on top and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then run a knife around the edges of the pan to loosen. Turn out on a wire rack to cool completely.

img_7959 img_7963

Golden Raisin Polenta Cake

From Just a Pinch Recipes.

  • 1 cup flour
  • 1/2 cup yellow cornmeal (polenta)
  • 2/3 cup golden raisins
  • 2/3 cup butter, softened
  • 2 2/3 cups powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla

Preheat oven to 325 degrees. In a small bowl, combine the flour, cornmeal, and raisins. Set aside. Grease and flour an 8 1/2 x 4 1/2″ bread pan and set aside.

In a large bowl, cream the butter and powdered sugar until light. Beat in the eggs and vanilla.

Stir the flour mixture into the butter mixture until well mixed. Gently transfer to the prepared bread pan, then bake 75-85 minutes, until crusty on top and a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then run a knife around the edges of the pan to loosen. Turn out on a wire rack to cool completely.

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Cider Pot Roast

This recipe comes from  my friend Mary Kate’s blog, where she used hard apple cider in it. I used regular, non-alcoholic cider for this one, and wondered if that would make everything too sweet. Happily, it did not! The meat wasn’t especially sweet at all, but the carrots and onions that cooked in the cider were just a really delightful level of sweet that I could eat all day forever. Yum!

img_7908Ingredients:

  • 1 medium onion
  • 1 tablespoon olive oil (or other fat, such as bacon grease, to your preference)
  • 1 1/2 pound boneless chuck roast
  • salt and pepper to taste
  • minimum 3 carrots, cut into large chunks – a few handfuls of baby carrots also work
  • 1 teaspoon oregano
  • 1 cup apple cider, hard or not as desired
  • 1/4 cup water
  • 1 pound potatoes, mashed or otherwise prepared, for serving

Preheat oven to 325 degrees.

Heat the oil over medium heat in a dutch oven. Once hot, add the onions, cooking until they begin to brown, 15-20 minutes, stirring regularly. Remove the onions from the pan and set aside.

img_7901Increase the heat to medium-high. Liberally salt and pepper all sides of the meat, then brown 3-5 minutes per side until browned all over.

img_7902

All the sides!

All the sides!

Return the onions to the pan, around the sides of the meat, then add the carrots. (You can pretty much add as many fit in the pan, don’t worry, they’ll get eaten!) Sprinkle the oregano over the top, then add the cider and water, pouring it in on the side so that it doesn’t wash the oregano off the beef.

img_7906Cover, and cook 2-3 hours – 2 1/2 will probably be about right, but check at 2 hours, both to see if the meat is tender, and for temperature. Using a meat thermometer, you want it to reach 170 degrees inside. If the meat has reached temperature but isn’t fork-tender yet, you can turn off the heat but return the dish to the still-warm oven for another half hour.

Radiant! (Luckily, this dish cleans much easier than it looks.)

Radiant! (Luckily, this dish cleans much easier than it looks.)

When ready, serve the meat and veggies over the prepared potatoes, with some of the liquid from the pan.

I had colorful potatoes!

I had colorful potatoes!

Cider Pot Roast

From Surviving the Food Allergy Apocalypse.

  • 1 medium onion
  • 1 tablespoon olive oil
  • 1 1/2 pound boneless chuck roast
  • salt and pepper to taste
  • minimum 3 carrots, cut into large chunks – a few handfuls of baby carrots also work
  • 1 teaspoon oregano
  • 1 cup apple cider, hard or not as desired
  • 1/4 cup water
  • 1 pound potatoes, mashed or otherwise prepared, for serving

Preheat oven to 325 degrees.

Heat the oil over medium heat in a dutch oven. Once hot, add the onions, cooking until they begin to brown, 15-20 minutes, stirring regularly. Remove the onions from the pan and set aside.

Increase the heat to medium-high. Liberally salt and pepper all sides of the meat, then brown 3-5 minutes per side until browned all over.

Return the onions to the pan, around the sides of the meat, then add the carrots. Sprinkle the oregano over the top, then add the cider and water, pouring it in on the side so that it doesn’t wash the oregano off the beef. Cover, and cook 2-3 hours – 2 1/2 will probably be about right, but check at 2 hours, both to see if the meat is tender, and for temperature. Using a meat thermometer, you want it to reach 170 degrees inside. If the meat has reached temperature but isn’t fork-tender yet, you can turn off the heat but return the dish to the still-warm oven for another half hour.

When ready, serve the meat and veggies over the prepared potatoes, with some of the liquid from the pan.

 

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Cinnamon Roll Donuts

Continuing my trend of winning my boss over, she thought she didn’t like cinnamon until these donuts changed her mind! They’re a great texture, and very cinnamon-y with the great cinnamon topping!

Ingredients:

Topping:

  • 1/4 cup unsalted butter
  • 4 teaspoons cinnamon
  • 1/2 cup + 2 tablespoons dark brown sugar
  • 2 teaspoons whole milk
  • 2 teaspoons corn starch
  • 2 teaspoons vanilla

Batter:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon vegetable oil

Glaze:

  • 1/2 cup powdered sugar
  • 2-4 tablespoons heavy cream
  • 1/2 teaspoon vanilla

Preheat oven to 325 degrees. Grease a donut pan (or two, if you have them), and set aside.

To prepare the topping, combine the butter, cinnamon, brown sugar, corn starch, and milk in a small saucepan. Cook over medium-low heat until melted together and smooth. Remove from the heat, stir in the vanilla, and set aside.

img_7939To prepare the donut batter, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt in a large bowl, then create a well in the center of the mixture. Stir together the buttermilk, eggs, vanilla, and oil, then pour into the well in the dry mixture.

img_7940 img_7941Stir together until just combined, then transfer the mixture into a pastry bag, a gallon ziplock bag and then snip off the corner. I find this easiest to do by putting the ziplock in a flower vase with the top of the bag folded down over the edges to hold it up.

img_7943Spoon a scant tablespoon of the topping into each well in the donut pan.

img_7942Pipe the batter over the topping, to about 3/4 of the way full. (Mine are mostly a bit over-full.)

img_7944I put one donut pan on a foil-lined baking sheet, and put that one on the bottom, and was glad I had done so, as a little bit of the cinnamon topping mixture leaked out the sides and was caught on the pan. Bake 10-12 minutes, or until the top springs back slightly when pressed.

img_7946Let the donuts cool 5 minutes in the pan, then flip them out onto a wire wrack. Again, I recommend doing this over some foil, as some of the cinnamon topping may leak through the rack. If any of the topping remains in the donut pan, you can spoon it out and onto the donuts.

img_7947If you only had one pan, repeat with the remaining cinnamon mixture and batter, re-greasing the pan in between.

Let the donuts cool on the wire rack. Once the donuts are cool, whisk together the icing ingredients, using as much cream as necessary to get the texture you like, then drizzle the glaze over the cooled donuts.

img_7950 img_7952Give the glaze a little while to set up, and these are great to bring to a pot luck!

Cinnamon Roll Donuts

From Sprinkle Some Sugar.

Topping:

  • 1/4 cup unsalted butter
  • 4 teaspoons cinnamon
  • 1/2 cup + 2 tablespoons dark brown sugar
  • 2 teaspoons whole milk
  • 2 teaspoons corn starch
  • 2 teaspoons vanilla

Batter:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon vegetable oil

Glaze:

  • 1/2 cup powdered sugar
  • 2-4 tablespoons heavy cream
  • 1/2 teaspoon vanilla

Preheat oven to 325 degrees. Grease a donut pan (or two, if you have them), and set aside.

To prepare the topping, combine the butter, cinnamon, brown sugar, corn starch, and milk in a small saucepan. Cook over medium-low heat until melted together and smooth. Remove from the heat, stir in the vanilla, and set aside.

To prepare the donut batter, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt in a large bowl, then create a well in the center of the mixture. Stir together the buttermilk, eggs, vanilla, and oil, then pour into the well in the dry mixture. Stir together until just combined, then transfer the mixture into a pastry bag, a gallon ziplock bag and then snip off the corner.

Spoon a scant tablespoon of the topping into each well in the donut pan, and then pipe the batter over the topping, to about 3/4 of the way full. Bake 10-12 minutes, or until the top springs back slightly when pressed.

Let the donuts cool 5 minutes in the pan, then flip them out onto a wire wrack. If any of the topping remains in the donut pan, you can spoon it out and onto the donuts.

If you only had one pan, repeat with the remaining cinnamon mixture and batter, re-greasing the pan in between.

Let the donuts cool on the wire rack. Once the donuts are cool, whisk together the icing ingredients, using as much cream as necessary to get the texture you like, then drizzle the glaze over the cooled donuts.

 

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Malted Milk Cheesecake

This is…pretty amazing? It is pretty non-traditional tasting, which won over my cheesecake-hating boss, but it’s super delicious. I love the malt flavor, and it’s got more of a frozen custard texture than anything else.

The recipe I followed said to serve with whipped cream and Whoppers (to go along with the malt theme), I went with hot fudge sauce which also is a delightful pairing. The recipe didn’t mention greasing the bottom of the pie plate, but seeing as I actually broke my glass pie plate serving this…I’m going to go ahead and recommend that you do. (The whole thing got eaten, risk of internal bleeding or no.) You can also make this in one of those mini-cheesecake dishes with the individual removable little bottoms, in which case don’t worry about it!

img_7929Ingredients:

Crust:

  • 1 cup graham cracker crumbs (roughly 6 crackers)
  • 5 tablespoons melted butter
  • 2 tablespoons malted milk powder
  • 2 tablespoons sugar

Cheesecake:

  • 1 cup heavy cream
  • 3/4 cup malted milk powder
  • 1 cup sugar
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract

Toppings, as desired:

  • 1/2 cup heavy cream plus 1 1/2 tablespoons powdered sugar
  • whoppers, for garnish
  • hot fudge ice cream topping

I always find a food processor the easiest way to prepare crumb crusts. Process the graham crackers until well crushed, then add the melted butter, malt powder, and sugar and process until well mixed, scraping the sides of the food processor once or twice in the process. Transfer the mixture into a greased 9″ pie plate, or into the wells of a 12 cavity mini cheesecake dish and press firmly into the bottom of the dish to create the bottom crust. Refrigerate at least 15 minutes while you prepare the filling.

img_7921In a large bowl, beat the heavy cream until stiff peaks form. Set aside.

In another large bowl, stir together the sugar and malted milk powder.

img_7922Add the cream cheese and vanilla and beat until well combined.

img_7923Gently fold a quarter of the whipped cream into the cream cheese mixture, lightening the cream cheese mixture, before folding the remaining whipped cream into the cream cheese mixture.

img_7926Gently pour or spoon the filling into the pie plate or mini cheesecake dish, tapping the bottom of the dish on the counter to remove any air pockets. Cover, and freeze overnight.

img_7927When ready to serve, if desired beat the heavy cream until stiff peaks form. Add the powdered sugar and beat a further 30 seconds. Top the cheesecake with whipped cream, Whoppers, and/or hot fudge sauce as desired.

img_7928

Malt Vanilla Cheesecake

From Cookie Dough and Oven Mitt.

Crust:

  • 1 cup graham cracker crumbs (roughly 6 crackers)
  • 5 tablespoons melted butter
  • 2 tablespoons malted milk powder
  • 2 tablespoons sugar

Cheesecake:

  • 1 cup heavy cream
  • 3/4 cup malted milk powder
  • 1 cup sugar
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract

Toppings, as desired:

  • 1/2 cup heavy cream plus 1 1/2 tablespoons powdered sugar
  • whoppers, for garnish
  • hot fudge ice cream topping

Process the graham crackers in a food processor until well crushed, then add the melted butter, malt powder, and sugar and process until well mixed, scraping the sides of the food processor once or twice in the process. Transfer the mixture into a greased 9″ pie plate, or into the wells of a 12 cavity mini cheesecake dish and press firmly into the bottom of the dish to create the bottom crust. Refrigerate at least 15 minutes while you prepare the filling.

In a large bowl, beat the heavy cream until stiff peaks form. Set aside.

In another large bowl, stir together the sugar and malted milk powder. Add the cream cheese and vanilla and beat until well combined. Gently fold a quarter of the whipped cream into the cream cheese mixture, lightening the cream cheese mixture, before folding the remaining whipped cream into the cream cheese mixture. Gently pour or spoon the filling into the pie plate or mini cheesecake dish, tapping the bottom of the dish on the counter to remove any air pockets. Cover, and freeze overnight.

When ready to serve, if desired beat the heavy cream until stiff peaks form. Add the powdered sugar and beat a further 30 seconds. Top the cheesecake with whipped cream, Whoppers, and/or hot fudge sauce as desired.

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Pie Plate Apple Pie

I made it back to the east coast 2 weeks ago, including to NH, where my father and I followed the directions in a pie dish to make an apple pie that went most delightfully with some vanilla ice cream!

img_7867Ingredients:

  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (I used more cinnamon, as I hate nutmeg)
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 3 pounds apples, peeled and sliced
  • 1 box prepared pie crusts, or your favorite 2-crust recipe
  • ice cream and/or whipped cream for serving, as desired

Preheat oven to 375 degrees. Place one of the pie crusts into the pie plate and prick all over with a fork. Set aside.

In a bowl, combine the sugars, flour, cinnamon, nutmeg, and salt, stirring together. Cut in the butter, using a pastry blender, forks, or your fingers, until only small pieces remain.

img_7869Pour the sugar mixture over the apples and stir to combine.

img_7870Transfer the apple mixture into the bottom crust.

img_7871Top with the other crust, pinching together the edges all the way around, to seal, and cutting several slits in the top.

img_7872Bake 45-50 minutes, then serve with ice cream!

img_7873 img_7874

Pie Plate Apple Pie

  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 3 pounds apples, peeled and sliced
  • 1 box prepared pie crusts, or your favorite 2-crust recipe
  • ice cream and/or whipped cream for serving, as desired

Preheat oven to 375 degrees. Place one of the pie crusts into the pie plate and prick all over with a fork. Set aside.

In a bowl, combine the sugars, flour, cinnamon, nutmeg, and salt, stirring together. Cut in the butter, using a pastry blender, forks, or your fingers, until only small pieces remain. Pour the sugar mixture over the apples and stir to combine. Transfer into the bottom crust, and top with the other crust, pinching together the edges all the way around, to seal, and cutting several slits in the top. Bake 45-50 minutes, then serve with ice cream!

 

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Apple Cheddar Pretzel Knots

A pretty perfect fall food, these pretzel knots are the perfect snack after an afternoon picking apples or carving pumpkins! It’s also a good excuse to have the rest of a gallon of cider around, so you could sip some mulled cider while you munch!

img_7721Ingredients:

  • 3/4 cup warm apple cider
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon cinnamon, divided
  • 2 1/4 cups all-purpose flour
  • 1 medium apple, peeled and diced
  • 1/4 cup cheddar cheese, grated
  • sea salt for topping
  • 1 large egg, beaten, for egg wash
  • 2/3 cup baking soda, for boiling

Cheese is one ingredient where I recommend paying a bit extra for a nice version. Supermarket brand cheddar can be pretty flavorless, and extra sharp cheddar really stands out and improves things enough to justify the cost.

To make the dough, stir together the cider, brown sugar, and yeast in a large bowl.

I did question whether my yeast had died, but the dough rose, so all's well...

I did question whether my yeast had died, but the dough rose, so all’s well…

Let it sit for 5-10 minutes until the yeast starts to get things a bit foamy, then add the butter, salt, 1/2 teaspoon of the cinnamon, and flour, stirring until a rough dough comes together.

img_7710Turn out onto a lightly floured surface and knead unto a soft, smooth dough is formed. Form the dough into a ball and place it in a large greased bowl, turning the dough-ball to get it lightly greased all over. Cover with a kitchen towel and set aside in a warm place to ride until the dough has doubled, 1 to 1 1/2 hours.

img_7711While the dough rises, prepare the apple filling. Preheat the oven to 375 degrees. Line a baking sheet with foil or parchment. Combine the diced apple with the remaining 1/2 teaspoon cinnamon, and spread on the lined sheet.

img_7712Bake 15-20 minutes, until the pieces are dry to the touch. Remove from the oven and set aside to cool.

img_7713Once the dough has risen, increase the oven temperature to 425 degrees, and set a large pot of water on the stove to boil. Line another baking sheet and set aside.

Divide the dough into 4 equal pieces, and roll each out into a 12″x3″ rectangle.

img_7714Spread 1/4 of the cheese and 1/4 of the apple down the long side of one of the dough pieces, then repeat with the remaining cheese, apple, and dough pieces.

img_7715Lightly brush the opposite long sides with egg wash, then roll the dough around the filling, towards the egg wash side, creating a log, and pinching to make sure the log stays closed around the filling.

img_7716Gently tie each log into a basic knot.

img_7717Add the baking soda to the boiling water, being careful as it will foam up. Add two of the knots to the boiling water and let them boil for 30 seconds, spooning water over them or flipping them if they are floating half out of the water. Remove from the water with a slotted spoon and place on the prepared sheet. Repeat with the remaining pretzels.

img_7718Brush the top of each knot with egg wash, then sprinkle with sea salt. Bake 18-20 minutes, or until golden brown. img_7719Let cool 10 minutes before serving.

img_7720Super yummy, and not as much work as they may appear!

Apple Cheddar Pretzel Knots

From Bashful Bao.

  • 3/4 cup warm apple cider
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon cinnamon, divided
  • 2 1/4 cups all-purpose flour
  • 1 medium apple, peeled and diced
  • 1/4 cup cheddar cheese, grated
  • sea salt for topping
  • 1 large egg, beaten, for egg wash
  • 2/3 cup baking soda, for boiling

To make the dough, stir together the cider, brown sugar, and yeast in a large bowl. Let it sit for 5-10 minutes until the yeast starts to get things a bit foamy, then add the butter, salt, 1/2 teaspoon of the cinnamon, and flour, stirring until a rough dough comes together. Turn out onto a lightly floured surface and knead unto a soft, smooth dough is formed. Form the dough into a ball and place it in a large greased bowl, turning the dough-ball to get it lightly greased all over. Cover with a kitchen towel and set aside in a warm place to ride until the dough has doubled, 1 to 1 1/2 hours.

While the dough rises, prepare the apple filling. Preheat the oven to 375 degrees. Line a baking sheet with foil or parchment. Combine the diced apple with the remaining 1/2 teaspoon cinnamon, and spread on the lined sheet. Bake 15-20 minutes, until the pieces are dry to the touch. Remove from the oven and set aside to cool.

Once the dough has risen, increase the oven temperature to 425 degrees, and set a large pot of water on the stove to boil. Line another baking sheet and set aside.

Divide the dough into 4 equal pieces, and roll each out into a 12″x3″ rectangle. Spread 1/4 of the cheese and 1/4 of the apple down the long side of one of the dough pieces, then repeat with the remaining cheese, apple, and dough pieces. Lightly brush the opposite long sides with egg wash, then roll the dough around the filling, towards the egg wash side, creating a log, and pinching to make sure the log stays closed around the filling. Gently tie each log into a basic knot.

Add the baking soda to the boiling water. Add two of the knots to the boiling water and let them boil for 30 seconds, spooning water over them or flipping them if they are floating half out of the water. Remove from the water with a slotted spoon and place on the prepared sheet. Repeat with the remaining pretzels.

Brush the top of each knot with egg wash, then sprinkle with sea salt. Bake 18-20 minutes, or until golden brown. Let cool 10 minutes before serving.

 

 

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Cider-Glazed Pork Tenderloin

Fall is here (heck by the time this post goes up it’ll probably have snowed where I live), which for me means putting apples everywhere I can. I did a couple cider recipes in a row recently to justify buying a whole gallon, and this one was most emphatically a winner. It’s tangy and sweet and just delightful! I ate it with this cider-squash recipe, which is… the best I’ve liked butternut squash, but still not AMAZING so I’m not going to be giving it its own post here. But back to the pork! –

img_7705Ingredients:

  • 1/2 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 (1–1 1/2 pound) pork tenderloin
  • kosher salt
  • freshly ground black pepper
  • 2 teaspoon chopped fresh rosemary
  • 3 tablespoons butter, divided
  • 1 tablespoon extra-virgin olive oil

Whisk together the cider, cider vinegar, and mustard in a small bowl. Set aside.

img_7694Preheat oven to 400 degrees. Trim any excess fat or creepy bits (tendons) from the pork, then pat the outside dry with paper towels. Sprinkle salt, pepper, and the rosemary evenly all over the pork.

Heat the butter and oil in a large ovenproof skillet over medium high heat. Add the pork and sear until the bottom gets a golden-brown crust. It should already smell really good at this point!

img_7698Turn the pork, using tongs, and sear similarly on all the other sides.

img_7699Transfer the pan to the oven and cook until an instant read thermometer reads 140 degrees in the center, 12-15 minutes. If you have one of the ones that reads the meat while it’s still in the oven, even better, mine was even hotter at just 12 minutes. Remove the pork to a clean plate/cutting board.

img_7701Return the pan to medium high heat and add the cider mixture, scraping up the browned bits on the bottom with a wooden spoon.

img_7702When the cider has reached a simmer, return the pork to the pan. Spoon the cider mixture over the pork, tilting the pan as needed to scoop up more mixture.

img_7703Continue spooning the cider mixture until it reduces and thickens. Remove the pan from the heat, and remove the pork to a cutting board. Tent with foil and let rest 5-10 minutes before slicing and serving, drizzling with the remaining cider sauce.

I should learn how to sharpen a knife some day.

I should learn how to sharpen a knife some day.

img_7708

Yum!

Cider-Glazed Pork Tenderloin

From Delish.com.

  • 1/2 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 (1–1 1/2 pound) pork tenderloin
  • kosher salt
  • freshly ground black pepper
  • 2 teaspoon chopped fresh rosemary
  • 3 tablespoons butter, divided
  • 1 tablespoon extra-virgin olive oil

Whisk together the cider, cider vinegar, and mustard in a small bowl. Set aside.

Preheat oven to 400 degrees. Trim any excess fat or tendons from the pork, then pat it dry with paper towels. Sprinkle salt, pepper, and the rosemary evenly all over the pork.

Heat the butter and oil in a large ovenproof skillet over medium high heat. Add the pork and sear until the bottom gets a golden-brown crust. Turn the pork, using tongs, and sear similarly on all the other sides. Transfer the pan to the oven and cook until an instant read thermometer reads 140 degrees in the center, 12-15 minutes. Remove the pork to a clean plate.

Return the pan to medium high heat and add the cider mixture, scraping up the browned bits on the bottom with a wooden spoon. When the cider has reached a simmer, return the pork to the pan. Spoon the cider mixture over the pork, tilting the pan as needed to scoop up more mixture. Continue spooning the cider mixture until it reduces and thickens. Remove the pan from the heat, and remove the pork to a cutting board. Tent with foil and let rest 5-10 minutes before slicing and serving, drizzling with the remaining cider sauce.

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