The Crisper Whisperer: Cider Braised Pork Tenderloin with Fennel Carrot and Apple Slaw Recipe
Ingredients
- 3 cups apple cider
- 3 whole cloves
- 2 bay leaves
- 1 cup chicken stock
- 2 1-pound pork tenderloins
- Salt and pepper
- 1 fennel bulb, stems and fronds discarded
- 2 large carrots, peeled if desired and trimmed
- 1 Granny Smith apple, cored (no need to peel)
- 1/4 small red onion
- 1/4 cup of the reduced syrup (see step 2 below)
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
Instructions
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