Tuesday, December 20, 2011

Bourbon Pork with Apple Cider Syrup

This past weekend Matt and I had a sort of pre-Christmas celebration. We opened the gifts we didn't want to take with us while traveling, had a big leisurely breakfast and a lovely roast for dinner. Matt was in charge of the roast pork tenderloin. He had an idea for it that had been mulling around in his head for awhile.
Bourbon Pork with Apple Syrup
The idea grew from an article he read about someone who was making and selling apple cider syrup. It sounded so good to him that he bought a gallon of cider to try it himself.
Apple Cider Syrup
Making the syrup is pretty easy. Basically, put the cider in a pot, one with a large circumference to spread out the heat is best. Let simmer until it reduces and thickens to your desired consistency. It took almost all day to reduce it to a syrup. It'll look cloudy at some points along the way, but ends up beautifully shiny. Watch it carefully towards the end as it can become apple cider caramel pretty quickly. (Ours is actually slightly thicker than we wanted, but heated pours well). It has a wonderful flavor, sweet with a touch of tart. It'll remind you of a caramel apple. We got a little over 1 cup from just under a gallon of cider. This is actually a steal since it was selling for $30 for 3 oz.

The syrup can be used on pancakes or waffles, it would be amazing on vanilla ice cream, but Matt wanted it for a sauce for pork.
Bourbon Pork with Apple Syrup
The pork is marinaded in bourbon and then roasted with apples and onions. It is a dish that is full of warm comforting winter flavors. And bonus, the apples and onions roasted with it become an easy side dish.

Bourbon Pork with Apple Cider Syrup
The pork needs to marinade for 4 - 6 hours before roasting, so plan ahead.

1/4 c apple cider vinegar
2 T honey
1 t kosher salt
1/8 t cayenne pepper
2 T olive oil
2 T bourbon
1 lb pork tenderloin
1 onion, peeled and quartered
2 apples, cored and quartered (pick an apple that won't get too mushy when cooked)
Apple Cider Syrup

Mix the vinegar and honey together in a microwave safe bowl. Microwave until the honey is softened enough to stir in. Mix in the salt until dissolved. Add the cayenne, olive oil and bourbon. Put in a plastic zipper bag just big enough to hold your tenderloin. Add the pork. Seal the bag removing as much air as possible. Marinade in the refrigerator for 4 - 6 hours.

Preheat oven to 350 F.

Put the onion and apples on the bottom of a small roasting pan. Remove the pork from the marinade and place on top. Roast for about 30 minutes, until the pork is 165 F in the middle. Let rest a few minutes before carving.

Top with heated Apple Cider Syrup.

4 servings.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski


Alicia Foodycat said...

Oh wow! You are right, that syrup is crying out for icecream! But the pork looks so juicy and delicious too.

Have a good Christmas!

vanillasugarblog said...

apple cider syrup. just serve me that in a large bowl and i'm good to go. oh yeah

grace said...

that shot of thickened syrup is glorious! pork and apple will never NOT be terrific together!

Lori said...

Oh my drool worthy dishes. Holy cow Batman it looks incredibly delicious. I bet it was totally packed with flavor.

Jenn @leftoverqueen said...

This looks delicious! They sell apple cider syrup around here, and I never knew what to do with it - this looks so good! And now I can just make my own!

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T = Tablespoon
t = teaspoon
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