Pork Tenderloin with Apple Cider Gravy and Twice-Baked Butternut Squash

It’s no secret that I love to have apples with pork.  Every time I make pork chops, cutlets, or a roast, I always make fresh applesauce to go along with it, or I serve some of my home canned applesauce in a pinch.  But when I heard someone on TV making apple cider gravy, the wheels started to turn. 

Apple cider is a part of my heritage.  Actually, it’s funny that growing up I didn’t like apple cider that much.  We’d have it all the time in the fall and I’d get sick of it.  The same was true of maple syrup: when we were making it in March, I didn’t like it.  Now, I really enjoy both cider and syrup, and when I have them, it reminds me of my childhood.  My brothers and I were very little when we started helping my dad make apple cider (and tap trees, too).  I remember how loud the machines were.  We’d take big bins of apples and were always proud to say there were no “drops” (apples that fell off the tree onto the ground) in our cider.  First, the apples would be pressed to remove the juice, then my dad would take the pumice (the skins, seeds, and other pulp leftover) and either dump it in the woods or give it to my uncle to feed his cows.  It was our job to help bottle the cider.  We’d put a clean, new bottle under the spout and fill it, then remove it, put the cap on, and put it in a big wooden bin.  By the end of the day, we were all sticky with cider, bees were everywhere, and we’d help to hose off all the bottles.  When they dried, my dad would drive the forklift down the hill to the farm market and we’d stock the shelves of the cooler with the fresh cider.  Back then, our cider was always unpasteurized.  However, about 10 years ago, there were a few scares when people got E. coli from unpasteurized cider, but not from our farm.  Since we didn’t use apples that fell on the ground, they weren’t exposed to the animal waste on the ground that carries E. coli.  None the less, our customers got scared of unpasteurized cider, and we bought a big machine to pasteurize it.  While pasteurized cider will keep longer, it just doesn’t taste the same to me and to many other folks who are used to the traditional raw cider.  Now, it’s been years since I helped make cider, but every time I drink it I think of noisy machines, being sticky, and bees.

Garlic Pork Tenderloin

  • 1 pork tenderloin
  • 1 clove garlic, sliced into slivers
  • 1 tsp olive oil
  • salt and pepper to taste

Make tiny cuts all over the pork tenderloin and push the garlic slivers into them.  Rub the oil onto the tenderloin and then sprinkle with salt and pepper.  Bake at 400°F for 30 minutes or until cooked through.  Cover with foil and let rest for about 5 minutes before slicing.  Top with the apple cider gravy.

Apple Cider Gravy

  • 2 Tbsp butter or roast drippings
  • 3 Tbsp flour
  • 1 cup apple cider
  • 1/2 cup chicken stock
  • salt and pepper to taste

In a small saucepan, melt the butter and then mix in the flour.  Stir in the cider and chicken stock and simmer until thickened.  Season with salt and pepper to taste.

Twice-Baked Butternut Squash

  • 1 butternut squash
  • 1 cup breadcrumbs
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste

Split a butternut squash in half, scoop out the seeds and bake cut side down on a baking sheet for 1 hour at 350°F.  Scoop out the pulp, combine with bread crumbs, cheese, and season to taste.  Put the filling back in the shell and bake for 20 minutes until the filling is lightly browned.


Filed under Food, Local Agriculture, Recipes, Sustainable Living, What's for Supper?

5 responses to “Pork Tenderloin with Apple Cider Gravy and Twice-Baked Butternut Squash

  1. Mmm that squash looks good. I have to admit I have never eaten squash before. This year I grew vegetable spaghetti for the first time. I don’t even like tomato sauce and am really picky so maybe I’ll try your recipe with those. Thanks for the nice comment! My hubby wanted the pics with the tractor and I got some with the horses so we were both happy. Tell your hubby it is a JD 70 that Brian fully restored when he was in high school (guys always want to know the details I’ve noticed). I’ve added you to my sidebar so I’ll be stopping back by! 🙂

  2. Jena- You’re right, they do want all the details, haha. My brothers and dad just finished restoring an old Ford. Your husband would have loved the antique tractor contest at our local fair this year.

  3. What beautiful memories, Ab! That twice-baked squash looks SO yummy! You have the BEST ideas!

  4. The orchard where we get our apples sells their own cider, which is unpasteurized. I love it! I can still taste each apple and it feels so natural. They do also sell some pasteurized cider for those less enthused about the straight from the tree kind.

  5. Erica

    Abbie- I made this meal tonight and it turned out FABULOUS! 🙂 Pics will be posted up on FB. Thank you!

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