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Categories:
pork tenderloin cranberries raisins apple apple cider shallot garlic cinnamon bay leaf cloves thyme butter pepper kitchen rope
Viewed: 6 - Published at: 5 years agoIngredients
- 350 gram pork tenderloin
- 1 1/2 tablespoons cranberries
- 1 1/2 tablespoons raisins
- 1 apple (golden reinette)
- apple cider
- 1 chopped shallot
- 1 chopped garlic clove
- 1 cinnamon stick
- 1 bay leaf
- 2 cloves
- 1/2 teaspoon dried thyme
- butter
- pepper and salt
- kitchen rope
Method
- Preheat the oven to 350F Well the raisins in some cider. Peel the apple and cut it in small cubes.
- Cut the pork in thin slices and season with pepper and salt at both sides. Put the raisins and the cranberries on the pork and roll the slices tightly up (the juice of the raisins goes in the baking dish). Tie them with kitchen rope. Put the cranberries and raisins that are left in the baking dish. Heat a pan with butter and bake the pork brown on all sides on a medium high fire.
- Fill a baking dish with the apple cubes, shallot, garlic, cinnamon, cloves, thyme and bay leaves. When the pork is browned, place it in the baking dish. Poor in a layer of cider, of about one centimeter and cover the dish with aluminum foil. Put it in the oven, after 20 minutes; turn the pork in the juice and bake for another 30 minutes or until done, the baking time may vary depending on how big your rolls turned out. Let the meat rest 10 minutes before you cut it in slices.
- If you are lucky you have some left over cider to drink while you are waiting.
