Marinade
1 quart apple cider(can be substituted with apple juice)3 Tablespoons honey3 Tablespoons Kosher salt1-inch piece of ginger, sliced4 cloves of garlic, crushed• Combine all ingredients in saucepan.• Bring to a boil and let cool.
Pork
Two pork tenderloins (trimmed of silver skin)
• Cover pork with marinade and refrigerate for 8 hours or overnight. Strain, pat dry with a paper towel and set aside.
• Sear pork tenderloins on each side until brown, then finish in 400° oven for 8-10 minutes, or until desired doneness.
Root Vegetables
1 celery root1 butternut squash2 carrots1 sweet potato2 parsnips
• Dice all of the vegetables into small or medium size pieces. Sauté each vegetable separately in 1 Tablespoon unsalted butter; salt and pepper to taste. Finish in a 400° oven for 5 minutes. When all are cooked, mix together and set aside.
Dried Cranberry Reduction
1/4 cup dried cranberries1 ½ cup cranberry juice1 cup demi-glace (can use store-bought)
• Reduce cranberries and juice by 3/4, then add demi-glace. Pour demi-glace over pork when plating.
Makes 4-6 servings