Roasted Pork Tenderloin with Rosemary, Garlic, Cider Syrup, and Dates Recipe

Photo by Getty Images/robertsre;

Roasted pork tenderloin coated with a rosemary-garlic paste and brushed with cider syrup.

6 servings SERVINGS

Ingredients

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

Directions

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.

PRINT RECIPE

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.