The charm behind pork’s 1980s nickname as “the other white meat” can still bring a smile to meat lovers faces. The sheer versatility of the dish makes it a home cook’s favorite, but it can often be hard to decide just what exactly to do with the meat. You can bake it, grill it, sear it on a skillet, serve it with fruit or with vegetables, make it spicy or sweet. It’s enough to make your head spin.
Luckily, Bold Rock Hard Cider has a pork recipe perfect for the remainder of the summer season. “Apples pair supremely well with pork and apple cider is no different,” says Lindsay Dorrier, director of retail operations for the North Carolina and Virginia-based cidery.
In one of Bold Rock’s latest releases, the cidery melds pork-friendly cider with peach. “The combination of the apple and the peach brings [the cider] to a new level,” Dorrier says. “We utilize freshly fermented peach juice combined with a Blue Ridge apple cider to craft our Peach Cider which really lends itself to a sauce base. You could of course use wine or some sort of stock to create the reduction but I suspect you will be disappointed in comparison to the great taste profile achieved using hard cider.”
Combining the flavors of a great roasted pork tenderloin with a sauce made from house peach cider, Bold Rock has created a savory dish with semi-sweet finish for foodies to enjoy the cider season.
Ingredients:
1 1-pound pork tenderloin
Salt and pepper, to taste
Cajun seasoning, to taste
Dash olive oil
1 12-ounce bottle of Bold Rock Peach Cider
2 sprigs of thyme
1 peach, peeled and sliced
4 tablespoons butter
1 teaspoon sugar
1 lemon
Directions:
Pre-heat oven to 425° F. Season the tenderloin to preference with salt, pepper and Cajun seasoning.
Heat a skillet or nonstick pan on medium-high heat, add in a dash of olive oil and sear the pork for 5 minutes on each side.
Remove the pork from the pan and place on a baking sheet. Finish for 15-20 minutes in the oven, turning over halfway through. When to preferred doneness, remove from the oven and allow to rest.
Deglaze the same pan with a bottle of Bold Rock Peach cider and add in 2 sprigs of thyme. Cook on medium heat until tender and then remove the thyme, adding the peeled peach slices to the cider and continuing to cook for 3-5 minutes until peaches have begun to render.
Pour contents of pan into a food processor and blend until smooth while adding the butter.
Season with salt, a touch of sugar and lemon juice. Slice the pork and drizzle the peach reduction over top.
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