Ingredients:
2 (3/4 lb) pork tenderloins, trimmed of visible fat
vegetable oil cooking spray
1 cup apple cider or 1 cup apple juice
1 large onions, sliced
1 tablespoon barbecue sauce
1 teaspoon minced garlic ( 1 medium clove)
1/8 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper flakes ( use cayenne pepper for extra heat)
1/8 teaspoon ground cloves
1/4 teaspoon grated fresh ginger
1/4 teaspoon ground thyme
French baguettes or sourdough French baguettes or rolls
Directions:
Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot.
Add tenderloins and cook about 10 minutes or until browned.
Turn occasionally.
Combine the apple cider or juice with the remaining ingredients in a bowl.
Pour over the tenderloins.
Insert a meat thermometer into the thickest portion of the tenderloin.
Bring to a boil.
Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160 F.
Occasionally, baste with the pan juices.
When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
Slice the tenderloins diagonally across the grain into thin slices.
Serve on a baguette or roll sliced in half lengthwise.
Top the sliced pork with the”sauce”.
Servings: 4-6
Time preparation: 5 min.
Time total: 65 min.