Buttered Rum- and Cider-Glazed Mini Pork Roasts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2 (1-lb.) pork tenderloins, each cut crosswise into 3 pieces
2 tablespoons butter, softened, divided
1 tablespoon extra-virgin olive oil
3/4 cup apple cider
3 tablespoons rum or 1 teaspoon rum extract
1 tablespoon packed light brown sugar
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Directions: |
Directions:1. Heat oven to 350°F. Combine nutmeg, allspice, salt and pepper in small bowl; rub over all sides of pork.
2. Heat 1 tablespoon of the butter and oil in large skillet over medium heat until butter is melted and oil is hot. Increase heat to medium-high; cook pork in batches 3 to 4 minutes or until browned on all sides, adjusting heat if needed. Place on foil-lined rimmed baking sheet; reserve skillet. (Pork can be made to this point 8 hours ahead. Cover and refrigerate.)
3. Combine cider, rum and brown sugar in small bowl. Remove drippings from skillet. Heat skillet over high heat until hot. Pour in cider mixture; boil until slightly thickened (bottom of skillet will show when stirring). Whisk in remaining 1 tablespoon butter; bring to a boil. Remove from heat.
4. Bake pork 10 minutes; increase oven temperature to 375°F. Brush pork with some of the cider glaze; bake an additional 10 to 15 minutes or until internal temperature reaches 140°F. to 145°F. Cover loosely with foil; let stand 10 minutes.
5. Meanwhile, pour any pan juices into remaining glaze; boil 1 minute. Serve over pork. |
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