From the founding of Jamestown to the time of Washington and Jefferson, every plantation owner made cider, drank cider, and bragged about his cider.
Savory and delicious, pork and apples make a great pairUse a tart highly flavored apple variety for best results...Winesap, Stayman, Pippin, Northern Spy and if you cannot find anything else, a Granny Smith will do.
1 pork tenderloin2 tbsp olive oil1 tbsp butter1 firm apple1/2 medium onion1/3 cup unfiltered apple cider1/4 cup applejack1/2 cup chicken stock2 tbsp minced fresh sage1/3 cup heavy cream
One pork tenderloin, silver skin removed. Slice in one inch thick slices and pound to flatten to approximately 3/4 inch thick. Sprinkle with salt and freshly ground black pepper.Sear in heavy skillet in 2 tbsp. olive oil over medium high heat just over a minute on each side. Meat should be browned on outside and still pink on inside. Transfer to plate.Melt 1 tbsp. butter in pan in which pork was cooked.Add 1 firm apple, peeled, cored and cut into 12 slices, 1/2 medium onion, sliced thin, and saute until apple starts to brown, about 4 minutes.Add 1/3 cup unfiltered apple cider and 1/4 cup applejack and boil until liquid reduces to a glaze, about 2 to 3 minutes.Increase heat to high and add 1/2 cup chicken stock, 2 tbsp. minced fresh sage leaves and any accumulated pork juices from the plate. boil until liquid is reduced to syrup, about 3 minutes.Add 1/3 cup heavy cream and cook another 2 minutes to reduce.Reduce heat to medium and return pork to pan, turning meat to coat. Simmer to heat meat thoroughly , about 3 minutes.Adjust seasoning to taste.Transfer pork to serving plate and spoon sauce over meat. Serve immediately.Serves 3-4.