Cider Braised Pork Tenderloin

with sauteed apples and roasted potatoes

serves 4 ~ 30 minutes start to finish

2 pork tenderloins

fresh thyme

1 orange

2 C Apple Cider

3 Large Baking Potatoes

4 apples (anything you have on hand will work but if you have a choice, choose a sweet apple that holds up to cooking)

Preheat oven to 450

Preheat a large skillet on medium high heat

Insert an oven tolerant meat thermometer lengthwise into the tenderloin, so the tip of the termometer is in the middle of the tenderloin.

Combine 1 t salt, 1/2 t pepper, and zest of one orange on a large plate

Rub tenderloins with oil and roll in seasonings.

Sear tenderloins on all sides until brown, about 2-3 minutes per side.

Add cider, reduce tempature to low and cover.

Cube potatoes (skin on) and drizzle with olive oil, 1/2 t salt and 1/4 t pepper. Toss to coat.

Place on a foil lined baking pan and roast until crispy, ~ 20 minutes. Shake pan once to ensure even browning.

Peal and slice apples. Melt 2 T butter in a skillet on medium heat. Add apples and saute until caramelized.

When pork reaches an internal temperature of 165, remove from pan, and let rest, covered 10 minutes. (this helps the pork to stay moist and retain its juices – don’t skip this step) Reserve pan juices.

Slice pork into 1? slices and served fanned on a plate with apples and potatoes. Drizzle meat with cider reduction left in the skillet.