Ina Garten Cider-Roasted Pork Tenderloins with Roasted Plum Chutney

Ina Garten cider-roasted pork tenderloins with roasted plum chutney are an easy dinner of pork, hard cider and maple syrup, ready in 8 hours 45 minutes with the marinade. Try this make ahead family dinner for Sunday supper or the holidays, since the pork marinates overnight and roasts in 25 minutes.

Marinate the pork for the full 8 hours, because that long soak in cider, maple syrup and spices is where all the flavor comes from. Cut it short and the pork tastes plain next to the sweet, tangy chutney.

Ina Garten's herbed pork tenderloins wrapped in prosciutto were so popular that she developed another tenderloin recipe, this one infused with apple, maple syrup and cinnamon. Fennel, coriander and ginger give the marinade a warm, spiced backbone, and the recipe comes from her book Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Cider-Roasted Pork Tenderloins with Roasted Plum Chutney

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

320

kcal

A cider and maple marinade seasons the pork all the way through, and a hot oven browns the outside while the center stays juicy and pink. Resting it under foil keeps the slices tender when you cut them.

Ingredients

• 1 (12-ounce) bottle hard cider, such as Crispin
  

• 1/4 cup pure Grade A maple syrup
  

• Kosher salt and freshly ground black pepper
  

• 1 teaspoon whole fennel seeds
  

• 1 teaspoon whole black peppercorns
  

• 1/2 teaspoon whole coriander seeds
  

• 1/2 teaspoon ground cinnamon
  

• 2 pork tenderloins (1 to 1 1/4 pounds each), trimmed
  

• 1 (1-inch) piece fresh ginger, thinly sliced
  

• 1 1/2 tablespoons coarsely chopped fresh rosemary leaves
  

• Good olive oil
  

• Roasted Plum Chutney
  

Directions

• Mix the marinade: Combine 1 bottle hard cider, 1/4 cup maple syrup and 3 tablespoons kosher salt in a 4-cup glass measuring cup. Then grind 1 teaspoon fennel seeds, 1 teaspoon black peppercorns, 1/2 teaspoon coriander seeds and 1/2 teaspoon cinnamon with a mortar and pestle and stir them in.
• Marinate the pork: Place the 2 trimmed pork tenderloins in a 1-gallon Ziploc bag and pour in the marinade, then add 1 sliced ginger piece and 1 1/2 tablespoons chopped rosemary. Squeeze the air out, seal the bag and refrigerate for 8 hours or overnight.
• Preheat the oven: Preheat the oven to 450 degrees while the pork comes out of the fridge. That way the oven is fully hot when the tenderloins go in.
• Dry and season: Remove the tenderloins from the marinade, dry them well with paper towels and discard the marinade. Then place them on a sheet pan, rub with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
• Roast the pork: Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Insert it horizontally through the large end of the tenderloin for the most accurate reading.
• Rest the meat: Remove the pan from the oven and cover it tightly with aluminum foil. Let the pork rest for 10 minutes so the juices settle back into the meat.
• Slice and serve: Cut the tenderloins diagonally into 1/2-inch-thick slices and sprinkle them with salt. Then serve warm with the roasted plum chutney.

Tools for this recipe

• ThermoPro instant-read thermometer, Nordic Ware half sheet pan, OXO Good Grips meat tenderizer, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this pork ahead of time?

Yes, it's built for it. Marinate the pork and prepare the plum chutney ahead, then roast the tenderloins just before dinner so they come out hot and juicy.

How do I check when the pork is done?

Insert an instant-read thermometer horizontally through the large end of the tenderloin. Pull the pork out at 125 degrees, since it keeps cooking under the foil while it rests for 10 minutes.

What if I don't have a mortar and pestle?

Put the fennel, peppercorns, coriander and cinnamon in a small plastic bag and crush them with a meat mallet. The spices only need to be cracked, not ground to a powder.

Can I marinate the pork for less than 8 hours?

I wouldn't, because the recipe is written for 8 hours or overnight and the flavor needs that time to soak in. Start it the night before, and dinner takes almost no work the next day.

What's the most common mistake with pork tenderloin?

Overcooking it is the big one, since tenderloin is lean and dries out fast. Use a thermometer, take it out at 125 degrees and let it rest covered before you slice.