Berkshires Taco with Cider-Braised Pork Tenderloin

Berkshires Taco with Cider-Braised Pork Tenderloin
Staff Writer

Penny de los Santos

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. 

Ingredients

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

Directions

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. 

Nutritional Facts

Total Fat
38g
54%
Sugar
2g
2%
Saturated Fat
11g
46%
Cholesterol
274mg
91%
Carbohydrate, by difference
31g
24%
Protein
110g
100%
Vitamin A, RAE
47µg
7%
Vitamin B-12
3µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
57mg
6%
Choline, total
388mg
91%
Copper, Cu
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Iron, Fe
5mg
28%
Magnesium, Mg
117mg
37%
Niacin
37mg
100%
Pantothenic acid
6mg
100%
Phosphorus, P
1071mg
100%
Riboflavin
1mg
91%
Selenium, Se
156µg
100%
Sodium, Na
365mg
24%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
2µg
13%
Water
329g
12%
Zinc, Zn
11mg
100%

Taco Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Taco Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Taco Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.