allow me to introduce myself. [roasted pork tenderloin w. apple cider glaze & braised cabbage]

December 1st, 2020 by | comments

While visiting my parents over the Thanksgiving holiday weekend, my mom introduced me to Emeril Lagasse’s recipe for roasted pork tenderloin with an apple cider glaze and braised cabbage. OH.MY. I don’t even have words because this was beyond delicious. For the pork, I used my favorite United Harvest meat, which is free of hormones, feed additives, and unnecessary antibiotics, AKA incredibly flavorful and juicy. If you want to have the same delicious experience, you can purchase the pork here, using discount code SWEET for 5% off your order. Highly recommend!

roasted pork tenderloin w. apple cider glaze & braised cabbage
  • Glaze recipe:
  • ½ cup light brown sugar
  • ¼ cup honey
  • 1 tsp. cinnamon
  • ¼ tsp. allspice
  • ¼ tsp. mace
  • ¼ tsp. cardamom
  • Salt
  • 1 cup Brandy
  • 4 cups apple juice
  • 1 cup champagne vinegar
  • ¼ cup melted butter
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • Pork recipe:
  • 2-3 lbs. boneless pork loin, trimmed
  • Creole Seasoning
  • 1 serving mashed potatoes
  • Turbo Dog braised cabbage recipe:
  • ½ lb. bacon, chopped
  • 2 cups thinly sliced onions
  • Freshly ground black pepper
  • ¼ cup Creole mustard
  • ½ head white cabbage, shredded (about 1½ pounds)
  • 2 tsp. chopped garlic
  • 1 Turbo Dog Beer
  • ¼ cup heavy cream
  1. For the glaze:
  2. In a saucepan, over medium heat, combine all of the ingredients, except for the cornstarch and water and whisk well. Bring the mixture to a simmer and cook for 1 minute.
  3. In a small mixing bowl, whisk the cornstarch and water together. Add to the hot liquid and continue to cook for 1 minute. Remove from the heat and cool completely.
  4. For the pork:
  5. Preheat the oven to 450 degrees F.
  6. Season the pork with Creole seasoning. Place the pork in a large Zip-lock bag and pour in the marinade. Marinate overnight. Remove from the refrigerator and bring to room temperature.
  7. Place the pork loin on a roasting pan, reserving the marinade. Roast for 10 minutes. Reduce the heat to 400 degrees F and continue to roast for 25 to 35 minutes, or until the temperature reaches 155 degrees F on a meat thermometer, basting every 15 minutes. Remove from the oven and rest for 10 minutes before slicing.
  8. While the meat is resting, pour the leftover marinade into a saucepan and bring to a boil. Reduce heat to medium and cook 8-10 minutes.
  9. For the Turbo Dog braised cabbage:
  10. In a large saucepan, over medium heat, render the bacon until crispy. Add the onions. Season with pepper. Saute until the onions are soft, about 4 minutes. Add the mustard and cabbage. Season with salt and pepper. Saute for 3 minutes. Add the garlic, and beer, cover and cook for 20 minutes, stirring occasionally. Add the cream, stir to mix and cook, covered for 10 minutes.
  11. To serve, spoon the mashed potatoes in the center of each plate. Place the cabbage around the potatoes. Slice the pork into ½-inch pieces. Lay a few of the slices against the potatoes. Spoon the marinade/sauce over the pork.
Recipe by Emeril Lagasse.

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