Ingredients

•  2 pork tenderloins (Remove from fridge about one hour before baking)
•  Kosher salt
•  Freshly ground black pepper
•  1 1/2 cups apple cider
•  2 tablespoons brown sugar
•  1 tablespoon soy sauce
•  1 tablespoon Worcestershire sauce
•  3 tablespoons coarse ground mustard

Instructions

1. Preheat the oven to 350º.
2. Remove the meat from the refrigerator to bring to take off the chill for about 30 minutes.
3. Make the glaze by reducing the cider in half by simmering it in a saucepan. Add the brown sugar, soy sauce, Worcestershire, and mustard and whisk until combined. Simmer for about 5 minutes, until thickens slightly.
4. Place the pork in a pan fit with a rack and roast for about 15 minutes. Start brushing the pork with the glaze, every 5-10 minutes, until the internal temperature reaches 150º.
5. Reheat any leftover glaze.
6. Remove from oven, then using a clean brush, apply another coat of glaze. Tent with foil.
7. Allow pork to rest for about 15 minutes before slicing and serving.

Notes

Serve with baked Use Golden Delicious or Honeycrisp Apples or jarred applesauce

Serves: 4Serving Size: 4 ounces

1 pound pork tenderloin, trimmed

Salt and pepper

3 slices hearty white sandwich bread, torn into quarters

16 square or 18 round saltines

1/2 cup all-purpose flour

2 large eggs

1/4 cup mayonnaise, plus extra for serving

1 cup vegetable oil

4 hamburger buns

1/4 head iceberg lettuce (2 1/4 ounces), shredded

1 tomato, cored and sliced

ADJUST oven rack to middle position and heat oven to 200°F. Set wire rack in rimmed baking sheet. Cut tenderloin in half. Cut each half in half again, cutting tapered tail piece slightly thicker than middle medallions. Cover pork pieces, cut side up, with plastic wrap and pound to 1/4-inch thickness with meat pounder. Pat cutlets dry with paper towels and season with salt and pepper.

PULSE bread and saltines in food processor to fine crumbs, about 12 pulses; transfer to shallow dish. Spread flour in second shallow dish. Whisk eggs and mayonnaise together in third shallow dish.

WORKING with 1 cutlet at a time, dredge cutlets in flour, dip in egg mixture, then coat with crumbs, pressing gently to adhere. Transfer cutlets to prepared wire rack and let dry for 5 minutes or refrigerate for up to 1 hour.

HEAT 1/2 cup oil in 12-inch nonstick skillet over medium heat until shimmering. Working with 2 cutlets at a time, fry cutlets until deep golden brown and crisp, 2 to 3 minutes per side. Transfer to paper towel–lined plate and keep warm in oven. Discard oil, wipe out skillet, and repeat with remaining ½ cup oil and remaining 2 cutlets. Serve on hamburger buns with lettuce, tomato and extra mayonnaise.

315 calories

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 pound boneless pork shoulder or country style pork ribs cut into 1-inch pieces (fat trimmed)
• 3 Yukon gold potatoes peeled and cut into 1/2-inch pieces
• ½ medium yellow onion cut into 1/4-inch slices
• 2 garlic cloves minced
• 14.5 ounce can diced tomatoes with chipotle peppers
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Crumbled queso fresco for garnish
• Sliced ripe avocado for garnish

INSTRUCTIONS

• Add oil to a large skillet set over medium-high heat. Once oil is hot, carefully add pork. Cook, turning occasionally, until meat is browned (it does not have to be cooked all the way through).
• To a crock pot, add potatoes, onion, garlic, tomatoes (with juice), Worcestershire sauce, and oregano. Stir to combine.
• Drain meat, and add to crock pot. Stir to combine.
• Cover crock pot and cook for 4 1/2 to 5 hours on HIGH, or until meat it tender and potatoes are fork tender.
• Serve warm topped with queso fresco and avocado, if desired, with warm corn or flour tortillas.