Who else loves fall? I mean let’s be real. What’s not to like?
Football. Cozy, over-sized sweatshirts with jeans. Crockpot meals. Changing colors. The approaching holiday season. And most importantly — all of the flavors.
I mean pumpkin, squash, sweet potatoes, and apples. FORGET ABOUT IT.
One of my favorites and underappreciated on this list — apples.
Though, I eat them year round, they are extra special in the fall. I love roasting them with cinnamon and drinking them in a mug of steaming, hot cider. But by far, the best way to enjoy apples in the fall is with pork tenderloin. Am I crazy? Yeah of course, but trust me on this one.
This apple cider marinated pork tenderloin recipe is to die for!!
Here’s what you need to get started on this fall favorite…
Apple Cider Marinated Pork Tenderloin
(Recipe Serves 4)
2 cups of homemade apple cider (bulk recipe below - you’re welcome)
2 quarts 100% apple juice
1/2 cup brown sugar
1 apple unpeeled and cut in half
1 small naval orange unpeeled and sliced into 1/4-inch slices
2 tsp whole cloves
2 cinnamon sticks
1/2 tsp freshly grated nutmeg
1/2 tsp allspice
2 chopped apples
1 lb of pork tenderloin
2 tbsp of cinnamon
salt & pepper
First order of business, make your apple cider. If you follow my recipe, you literally just have to put all of the above ingredients into your crockpot and turn it on low for 6 hours. If you’re in a rush though, just take two packets of the apple cider mix you’ll find in your grocery store and prepare it like you would with hot water - and voila - you have 2 cups of hot apple cider.
From here, you will grease up your baking dish and preheat your over to 400 degrees.
While the oven is heating up, get chopping! Dice up two apples and throw them into your dish along with your pork tenderloin. Then, you’ll sprinkle cinnamon up and down, covering your apples and pork generously. Then, you can pour that hot cider into your dish covering the apples and the tenderloin.
(PRO TIP - if you really want this bad boy to be good, soak your apple cider/apples/pork for 1 hour before putting into the oven).
Once your oven is hot, stick the dish into the oven. It’ll need about 20 minutes to cook with an internal temp of about 145.
When you’re meat is ready to go serve it hot!
I love mine over a bed of cauliflower rice with roasted carrots, butternut squash, and sweet potatoes. I promise, this recipe is a crowd pleaser. It fills you to the brim and warms your heart and soul.