Fresh herbs are a must for this particular recipe, since they are basically the only thing besides the garlic that is used to season the meat. I seared the meat in my Dutch oven, but it can also be done in a large saucepan or deep saute pan if that is all you have.
The flavors that Krista and I decided on for this really complimented the rest of the meal well - the apple cider and onion sauce really adds a nice, sweet element to the garlicky pork.
adapted from Williams-Sonoma
Makes 4-6 servings
2 1-pound pork tenderloins
10 garlic cloves, sliced 1/4 inch thick
kosher salt and coarse ground pepper, to taste
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
5 tablespoons finely chopped fresh flat-leaf parsley
1 medium sweet onion, cut into wedges
2 tablespoons olive oil
1/2 cup white wine
12 ounces apple cider
Preheat oven to 350 degrees.
Cut 1 inch slits all over the tenderloin. Insert garlic slices into slits and generously season with salt and pepper. In a small bowl, combine the thyme, rosemary, and 4 tablespoons of the parsley with 1 tablespoon olive oil. Rub the mixture evenly onto the pork.
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the pork (may need to be one at a time depending on the size of your oven) and brown on all sides, about 5 minutes. Transfer to a roasting pan and arrange the onions around and on top of the pork.
Add the wine and apple cider to the Dutch oven, bring to a boil, and simmer for 2 minutes. Pour the sauce over the pork and onions. Cook in the preheated oven for 1 hour or until internal temperature registers 170 degrees and inside is no longer pink.
Remove pork from pan and place on a cutting board to rest, covering with foil. Pour remaining sauce and onions into a medium saucepan and bring to a boil over medium-high heat. Turn heat to low and continue to simmer, uncovered, until slightly thickened, about 10-15 minutes. The longer you simmer this, the thicker the sauce will be.
Cut the pork into 1/4 inch thick slices and arrange on a serving platter. Top with remaining 1 tablespoon of parsley. Serve the thickened sauce alongside.
Prepped and ready to be browned...
Simmering the wine and apple cider - plus some garlic and herbs.