Berkshires Taco with Cider-Braised Pork Tenderloin

Staff Writer
Berkshires Taco with Cider-Braised Pork Tenderloin
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. 

6
Servings
1052
Calories Per Serving
Deliver Ingredients
Makes
24 mini tacos

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
  • 1 large onion, peeled and finely chopped
  • 10 cloves garlic
  • 6 sage leaves
  • 2 Cups fresh apple cider
  • 5 juniper berries, slightly crushed
  • 2 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

  • 3 Ginger Gold apples, diced
  • 1/2 Cup diced red onion
  • 1 jalapeño, minced
  • 2 chipotle peppers, minced
  • 4 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. 

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.

Nutritional Facts

Total Fat
44g
67%
Sugar
32g
N/A
Saturated Fat
11g
57%
Cholesterol
214mg
71%
Protein
74g
100%
Carbs
94g
31%
Vitamin A
237µg
26%
Vitamin B12
2µg
27%
Vitamin B6
3mg
100%
Vitamin C
58mg
96%
Vitamin D
2µg
N/A
Vitamin E
3mg
13%
Vitamin K
41µg
51%
Calcium
230mg
23%
Fiber
16g
64%
Folate (food)
47µg
N/A
Folate equivalent (total)
45µg
11%
Iron
5mg
27%
Magnesium
194mg
48%
Monounsaturated
13g
N/A
Niacin (B3)
19mg
97%
Phosphorus
1052mg
100%
Polyunsaturated
5g
N/A
Potassium
2005mg
57%
Riboflavin (B2)
0.8mg
44.5%
Sodium
2014mg
84%
Thiamin (B1)
2mg
100%
Trans
0.5g
N/A
Zinc
7mg
48%

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