This lovely, herbed roast would make a fine centerpiece for a formal Sunday dinner. Andrea learned this recipe from a butcher who lived high in the Alps of Switzerland, where delectable speck and other curing meats hung from every eave of their chalet's exterior.
- 1/4 cup fresh rosemary
- 2 cloves garlic
- 2 tsp salt
- 1/4 cup extra-virgin olive oil
- 2-1/2 pounds pork tenderloin
- 6 dates, pitted and chopped
- 1/4 cup cider syrup
- Combine the rosemary, garlic, salt, and olive oil in a blender or food processor. Blend to make a paste.
- Coat the entire pork tenderloin with the herb paste, and let it rest in the refrigerator for 2 to 4 hours.
- Preheat the oven to 350 degrees Fahrenheit.
- Place the tenderloin in a ceramic or glass baking dish, and tuck the dates underneath. Roast for 30 to 45 minutes, or until cooked through (145 degrees on a meat thermometer). Five minutes before the end of the cooking time, brush the tenderloin with the syrup.
- Let the tenderloin rest for 10 minutes before slicing and serving.
For more cider recipes visit Apple Cider is the Perfect Ingredient for Fall Recipes.
Excerpted from Ciderhouse Cookbook © by Jonathan Carr and Nicole Blum, with Andrea Blum; photography © by Colin Price and © by Mars Vilaubi; used with permission from Storey Publishing. You can buy this book from our store: Ciderhouse Cookbook.