Ingredients:
1 tablespoon vegetable oil
1 3/4 lbs pork tenderloins ( about 2)
1 (12 ounce) bottles hard alcoholic cider
1 medium onions, cut in 1/2-inch dice
1 tart apples, peeled, cored, diced ( Granny Smith is a good choice)
1 cup peeled diced butternut squash or 1 cup sweet potatoes
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse salt
1/8 teaspoon fresh ground pepper
Directions:
Heat oven to 350F. Heat the oil in a heavy, oven-safe skillet over medium-high heat. Add tenderloins; cook, turning occasionally, until brown on all sides, about 12 minutes. Remove from skillet; set aside on a plate.
Add the cider to the skillet, stirring to scrape up any browned bits from the bottom. Cook until cider slightly reduces, about 5 minutes. Stir in the onion, apple and squash. Stir in ginger, cinnamon, salt and pepper. Return tenderloins to skillet on top of mixture; cover. Transfer to oven. Bake until the pork registers 160? on a meat thermometer, about 25 minutes. Set aside to rest, loosely tented with foil, about 5 minutes.
Slice and serve with the vegetables and juice.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.