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:

1,002 calories

Dietary restrictions:

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

Daily value:



  • Fat 260g 399%
  • Carbs 494g 165%
  • Saturated 68g 339%
  • Fiber 79g 314%
  • Trans 3g
  • Sugars 152g
  • Protein 438g 876%
  • Cholesterol 1,283mg 428%
  • Sodium 7,812mg 326%
  • Calcium 1,242mg 124%
  • Magnesium 1,096mg 274%
  • Potassium 11,267mg 322%
  • Iron 26mg 145%
  • Zinc 43mg 286%
  • Phosphorus 6,234mg 891%
  • Vitamin A 4,263IU 85%
  • Vitamin C 436mg 726%
  • Thiamin (B1) 9mg 595%
  • Riboflavin (B2) 4mg 248%
  • Niacin (B3) 116mg 578%
  • Vitamin B6 17mg 830%
  • Folic Acid (B9) 270µg 67%
  • Vitamin B12 10µg 165%
  • Vitamin D 10µg 2%
  • Vitamin E 14mg 72%
  • Vitamin K 184µg 230%
  • Fatty acids, total monounsaturated 80g
  • Fatty acids, total polyunsaturated 27g
See detailed nutritional info Have a question about nutritional data? Let us know.

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