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Cider Braised Pork Loin with Drunken Apples and Raisins

Cider Braised Pork Loin with Drunken Apples and Raisins
This pork dish is a tribute to fall’s apples and cider. The Spice House Milwaukee Avenue Smokehouse Rub is a delicious, smoky accent to mildly sweet pork and aromatic cider and bourbon braising liquid. Every bit of this dish is delicious as the apples soak up the flavor of the cider and rub.

Yield: Serves 8


Featured in this Recipe


  • Extra virgin olive oil
  • 3 1 1/4 lb pork tenderloins
  • 2 cups dry hard cider
  • 1/2 cup bourbon
  • 2 shallots, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 3 apples, cored not peeled, cut into medium dice
  • 1 cup raisins (we like golden raisins for their delicate flavor and beautiful color)
  • Several thyme sprigs

Preparation Instructions:

Preheat oven to 350F.

Heat a large saute pan, lightly coated with extra virgin olive oil, over medium-high heat. Rub pork loins with The Spice House Milwaukee Avenue Smokehouse Rub. Sear loins in pan on all sides until browned. Add cider, shallots, garlic, apples, raisins, and thyme sprigs.

Transfer pan to preheated oven and roast pork loins for about 20 minutes, occasionally brushing them with pan juices.

Transfer pork to a cutting board, lightly tent with foil and allow to rest for 10 minutes before slicing. Reduce pan juices to a glaze stovetop and serve pork with braised apples and raisins.

Serve with rice, sweet potatoes, or roasted fall squashes.



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