Berkshires Taco with Cider-Braised Pork Tenderloin

Penny de los Santos


For the tacos

  • 4 Pounds  boneless loin of pork, tied
  • 1/4 Cup  unsalted butter, divided
  • 2 Tablespoons  olive oil
  •   Salt and freshly ground black pepper
  • large onion, peeled and finely chopped
  • 10  cloves garlic
  • sage leaves
  • 2 Cups  fresh apple cider
  • juniper berries, slightly crushed
  • large Granny Smith apples, peeled and diced
  • 1 1/2 Pound  turnips, peeled and diced
  •   Flat leaf parsley, for garnish
  • 24  mini corn tortillas

For the ginger gold salsa

  • Ginger Gold apples, diced
  • 1/2 Cup  diced red onion
  • jalapeño, minced
  • chipotle peppers, minced
  • cloves garlic, minced
  • 1/4 Cup  lime juice
  • 1 Tablespoon  apple cider vinegar
  • 1 Tablespoon  olive oil
  • 2 Tablespoons  chopped cilantro
  •   Sea salt and cracked pepper, to taste

Apples and pork is an obvious combination, but this recipe combines the two in an entirely new way, by braising a tender loin of pork in cider and fresh apples. It's then shredded and topped with a ginger-based salsa in a mini corn tortilla. 


For the tacos

Preheat the oven to 300 degrees.

Pat the roast very dry with paper towels. Melt 2 tablespoons butter and 1 tablespoon of the oil in a deep casserole just until the butter foams. Add the pork and brown it evenly on all sides over medium heat. This browning will take approximately 7-10 minutes.

Remove the roast onto a platter and season it liberally with salt and pepper. Wipe casserole dish clean and add the remaining butter and oil. Add the onion and sauté slowly over medium heat for about 4-5 minutes, or until light golden colored.

Stud the roast with the cloves and return it to the casserole, fat side up. Sprinkle the sage on top of the roast and add the cider and juniper berries. Turn up the heat and bring the liquid in the pan to a boil.

Cover the casserole with a lid and place it in the oven. After 1 hour, add the apples and turnips and baste the roast, basting 3 times in all during the cooking time.

After a total of 2 ½ hours, remove the lid and roast for an additional 15 minutes. Transfer the roast to a warmed platter, and keep warm.

Skim off any surface fat from the pan juices. Set casserole on high heat and reduce the pan juices along with the apples and turnips, stirring occasionally with a wooden spoon.

Add pan juices over top of the sliced pork, cover and keep warm.

For the ginger gold salsa

Combine all of the ingredients in a bowl and chill until ready to serve. 

When the salsa is chilled, shred the pork loin and combine with the salsa. Place in the mini tortillas. 


Calories per serving:

1,040 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 260g 400%
  • Carbs 548g 183%
  • Saturated 68g 340%
  • Fiber 89g 356%
  • Trans 3g
  • Sugars 192g
  • Monounsaturated 80g
  • Polyunsaturated 27g
  • Protein 439g 879%
  • Cholesterol 1,283mg 428%
  • Sodium 7,834mg 326%
  • Calcium 1,213mg 121%
  • Magnesium 1,104mg 276%
  • Potassium 11,729mg 335%
  • Iron 26mg 144%
  • Zinc 43mg 287%
  • Phosphorus 6,281mg 897%
  • Vitamin A 573µg 64%
  • Vitamin C 435mg 724%
  • Thiamin (B1) 9mg 613%
  • Riboflavin (B2) 4mg 262%
  • Niacin (B3) 116mg 581%
  • Vitamin B6 17mg 847%
  • Folic Acid (B9) 274µg 69%
  • Vitamin B12 10µg 165%
  • Vitamin D 10µg 2%
  • Vitamin E 15mg 74%
  • Vitamin K 146µg 182%
Have a question about nutritional data? Let us know.
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