Cider-Roasted Pork Tenderloin | Cooking for Max

October 26, 2017

When I saw this Cider-Roasted Pork Tenderloin in Ina's book, I got nervous because it looked so gourmet! Little did I know, it was probably one of the easiest things I have ever made. Seriously, the majority of prep-work was done the night before when prepping and marinating. Even making the marinade took little time.

The next day, all I had to do was remove the tenderloins from the bag and pop them in the oven, Pretty easy! I decided to serve them with brussel sprouts because it seemed seasonally appropriate. The only mistake is, is that I made 2 tenderloins which was more than enough, and is now leaving us eating pork for dinner reheated and lunch via sandwiches all week. Next time, I will only cook one

Max's thoughts on the meal:"I thought it was delicious with great flavor and the meat was very tender. I would do it again and loved the surprising kick the tenderloin had to it!"

Max's Overall Rating: 9 (His favorite Ina Recipe so far!)

Very similar recipe for tenderloin
 found here

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