Fresh apple cider has a very short shelf life and even changes flavor over a few days. It is possible to use cider that’s beginning to ferment, “cider that tastes like ginger ale” as my daughter describes it, in your cooking such as with the below recipe. The other possibility is to make apple juice, which is done by boiling the cider before it starts to ferment. You’ll stop the fermentation process and your cider will last a little longer. You can also freeze cider, which is what we did with the 63 half gallons we got from our press. Just be sure to drain a little bit of cider off the top so your jugs don’t burst
Pork Tenderloin with Apple Cider Reduction
Tenderloin:
2 pork tenderloins, (1 1/2 to 2 pounds total, trimmed of silver skin)
1/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
3/4 teaspoon paprika
1 tablespoon olive oil
Reduction:
3 cups apple cider
1 cups apple cider vinegar
3 bay leaves
1 shallot, cut into 8ths
several grinds of fresh black pepper
2 tablespoons heavy cream
Preheat oven to 350°. Rub the tenderloin with the salt, pepper, and paprika. Heat the oil in a large ovenproof sauté pan over medium-high heat. Add the pork tenderloins and brown it on all sides. Add the apple cider, apple cider vinegar, bay leaves, shallots, and heavy cream and bring to a simmer.
Place the sauté pan in the oven and cook until the pork reaches internal temperature of is 145° for medium and 150° for medium well, about 10 minutes. Remove from oven. Set aside the tenderloin on a platter and cover with aluminum foil. Return the sauté pan to the stove top and reduce the sauce in the pan over medium-high heat until it measures 3/4 cup, about 5 minutes. Strain.
Cut the tenderloin on an angle into 1/4 to 1/2-inch slices and serve with the sauce.
Serves 4-6
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