Christmas Pork

Pork tenderloin is probably my favorite food.  I don't care how it's prepared - it's always delicious.  For the past few years, I have made what I call "Christmas Pork" to serve at our annual holiday party.  I made it up, and it changes a bit every year based on what ingredients I have on hand, so here is the loose "recipe" I follow:

Ingredients (all amounts approximate)
One pork tenderloin (two per package)
1 1/2 cup Apple cider
1/2 cup Orange Juice
1 T orange zest (if available)
1 T Honey (or more!)
2 Cinnamon sticks
Cloves
Nutmeg
Rosemary (if you're so inclined!)
Ground Cinnamon
Garlic Salt

In small saucepan, heat apple cider, orange juice, orange zest (if available), honey, and cinnamon sticks over medium heat.  Add cloves and nutmeg (and sometimes rosemary!) to taste.  Simmer till mixtrue becomes frothy.  Remove from heat and cool completely.

Remove tenderloin from packaging.  Cut into thirds (six short sections of meat).  Rinse and dry thoroughly; set in casserole dish.  Rub with garlic salt and ground cinnamon.  Let sit 5-10 minutes to let juices absorb the rub.  Pour cooled marinade over pork.  Let sit at least an hour (the longer, the better!).

Preheat oven to 350*

Heat cast iron skillet (or very heavy pan) over medium-high heat.  Add meat to skillet.  Transfer extra marinade back into saucepan for later.  Sear meat sections on all sides, till halfway cooked.  Move seared meat back to casserole dish.  Bake at 350* for 30 - 60 minutes, depending on size of meat.  Let sit on counter for 10 minutes before slicing.

While meat sits, reheat marinade in saucepan until it begins to reduce.  Pour into gravy boat to serve over sliced pork.  Enjoy!

Typing this out makes it seem really complicated.  It's not.  I just love how sweet the marinade makes the meat.  Searing the meat first helps seal in the flavor, and cook the meat faster!