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. 

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. 

Nutrition

Calories per serving:

770 kcal

Daily value:

39%

Servings:

6
  • Carbohydrate, by difference 37 g
  • Protein 87 g
  • Total lipid (fat) 29 g
  • Vitamin A, IU 887 IU
  • Vitamin A, RAE 45 µg
  • Vitamin B-12 2 µg
  • Vitamin B-6 3 mg
  • Vitamin C, total ascorbic acid 7 mg
  • Vitamin D 71 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 3 µg
  • Alanine 5 g
  • Arginine 6 g
  • Ash 5 g
  • Aspartic acid 8 g
  • Betaine 12 mg
  • Calcium, Ca 57 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 68 µg
  • Cholesterol 266 mg
  • Choline, total 254 mg
  • Cryptoxanthin, beta 19 µg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 13 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 9 g
  • Fiber, total dietary 2 g
  • Folate, DFE 10 µg
  • Folate, food 10 µg
  • Folate, total 10 µg
  • Glutamic acid 14 g
  • Glycine 4 g
  • Histidine 4 g
  • Iron, Fe 3 mg
  • Isoleucine 4 g
  • Leucine 7 g
  • Lutein + zeaxanthin 6 µg
  • Lysine 8 g
  • Magnesium, Mg 122 mg
  • Methionine 2 g
  • Niacin 28 mg
  • Pantothenic acid 3 mg
  • Phenylalanine 4 g
  • Phosphorus, P 896 mg
  • Potassium, K 1530 mg
  • Proline 3 g
  • Retinol 3 µg
  • Riboflavin 1 mg
  • Selenium, Se 133 µg
  • Serine 4 g
  • Sodium, Na 399 mg
  • Sugars, total 4 g
  • Thiamin 2 mg
  • Threonine 4 g
  • Tryptophan 1 g
  • Tyrosine 3 g
  • Valine 4 g
  • Vitamin D (D2 + D3) 2 µg
  • Vitamin D3 (cholecalciferol) 2 µg
  • Water 371 g
  • Zinc, Zn 9 mg
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