We also picked up some fantastic Apple Cider. I think it brings my husband back to his childhood when he would drink cider fresh from his neighbor’s mill.
These items alone gave me great ammunition to finally fire up the pork tenderloin I had in the fridge. I usually do a pure honey and thyme glaze, but with these fantastic apples and cider I had to try something new.
I served the pork along side some Japanese Sweet Potatoes that I had made a mash out of. I never knew sweet potatoes came in a white color, but as I did some research I learned that most of the sweet potatoes of the world are actually white. These potatoes were extra sweet and fluffy. They were a perfect compliment to the dish.
Honey Cider Pork Tenderloin
1 1/2 lb pork tenderloin
1/2 c honey
1 1/2 c apple cider
1 tsp thyme
Prepare tenderloin by cutting off the sliver skin and any excess fat. Sprinkle all sides with salt, thyme and pepper. Place in a large zip lock bag. In a bowl mix honey, apple cider, and a sprinkle of salt and pepper. Whisk until honey and cider are well mixed. Pour into zip lock with pork. Seal bag well and refrigerate for 2-3 hours.
Preheat oven to 425F. Place tenderloin and marinade in a cooking dish. Cook for 20-30 minutes. Check with a meat thermometer. Internal temp should be about 160F.
Cut into slices and plate. Spoon juices from baking pan over slices. Enjoy!