2 Naturally Raised Pork Tenderloins (usually around a pound each)
Spice Rub: 1 Tablespoon each of onion powder, garlic powder, and 1 tsp each paprika, salt and pepper
2T olive oil
1 cup glace de veau mixed with ½ cup water
¼ cup apple cider vinegar
Half bar of good butter, cut into 4 pieces
Garnish with rosemary or flat parsley
Directions
Heat oven to 400°
Make sure your pork is room temperature and blotted of all moisture.This is important because you are going to be searing the pork and you don’t want it to steam with moisture.You want an ice brown sear.
Rub the spice mixture all over the pork, making sure to cover all sides.
Heat the oil in an oven safe pan and brown pork on all sides and ends, about 7 minutes.
Remove the tenderloins to a dish and add the glace/water mixture and scrap all the browned bits up from the bottom of the pan on high heat.
Boil for 2 minutes and let it reduce.
Put the pork back into the pan, coat on all sides in the gravy.
Pour the apple cider vinegar over each loin, and dot with the butter.
Cover the pan with foil and put it in the oven for 15 minutes.
Check internal temperature, remove from oven at 140°, let rest for 5 minutes before slicing and serving with the pan gravy.
We serve this with roasted red potatoes: boil whole baby potatoes until tender; drain and cut in half.Let air dry on paper towels.Heat olive oil and a nice chunk of butter until melted and add the potatoes and two stems of rosemary.Let roast on high heat undisturbed for 5 minutes, then turn them until they are browned and crunchy.Awesome with the cider gravy!
