Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Vegetable | 1 tbsp (14g) | 120 |
| Apple Cider | 1 medium (182g) | 95 |
| Apple Juice | 1 medium (182g) | 95 |
| Sourdough | 1 slice (36g) | 93 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 (0.75 lbs) pork tenderloins, trimmed of visible fat
- vegetable cooking spray
- 1 cup apple cider or apple juice
- 1 large onion, sliced
- 1 tablespoon barbecue sauce
- 1 teaspoon minced garlic (1 medium clove)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon crushed red pepper flakes (use cayenne pepper for extra heat)
- 1/8 teaspoon ground cloves
- 1/4 teaspoon grated fresh ginger
- 1/4 teaspoon ground thyme
- French baguettes or sourdough French baguettes or rolls
- =
Directions
Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot.
Add tenderloins and cook about 10 minutes or until browned.
Turn occasionally.
Combine the apple cider or juice with the remaining ingredients in a bowl.
Pour over the tenderloins.
Insert a meat thermometer into the thickest portion of the tenderloin.
Bring to a boil.
Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F.
Occasionally, baste with the pan juices.
When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
Slice the tenderloins diagonally across the grain into thin slices.
Serve on a baguette or roll sliced in half lengthwise.
Top the sliced pork with the"sauce".