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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 488.3
  • Total Fat: 23.2 g
  • Cholesterol: 102.1 mg
  • Sodium: 74.9 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 34.3 g

View full nutritional breakdown of Sneaky Appletini Pork Tenderloin calories by ingredient
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Sneaky Appletini Pork Tenderloin

Submitted by: JO_JO_BA

Introduction

I love the classic combination of apples and pork, so what better way of infusing that goodness than soaking a succulent whole tenderloin in the ingredients for the classic cocktail? A grate of fresh ginger, a pinch of crushed pepper flakes and a hint of curry jazz things up for a sweet and spicy meal. NI accounts for 30% of the marinade being absorbed.
Serves 2, generously
I love the classic combination of apples and pork, so what better way of infusing that goodness than soaking a succulent whole tenderloin in the ingredients for the classic cocktail? A grate of fresh ginger, a pinch of crushed pepper flakes and a hint of curry jazz things up for a sweet and spicy meal. NI accounts for 30% of the marinade being absorbed.
Serves 2, generously

Number of Servings: 2

Ingredients

    3/4 lb pork tenderloin, silverskin removed
    1 cup apple-flavoured vodka
    1/4 cup dry vermouth
    3/4 cup apple juice
    2 tbsp honey
    2 tbsp brown sugar
    1 tbsp kosher salt
    1 tsp curry powder
    3 tbsp grated fresh ginger
    pinch crushed red pepper flakes

Directions

Score the surface of the pork lightly, against the grain of the meat. Place into a large zip-top bag and set aside.
In a jug or bowl combine vodka, vermouth, apple juice, honey, sugar, salt, curry powder and pepper flakes.
Pour over the meat in the bag, turning to evenly coat the meat. Place into the refrigerator for 1 hour, then bring out and leave at room temperature for 1 hour longer (no longer or the meat will start to break down).
Preheat oven to 425F.
Remove meat from the marinade and place on a lightly greased baking sheet.
Roast 15-18 minutes, until it tests 155F on a meat thermometer.
Let stand, tented with foil, 10 minutes before cutting.

Number of Servings: 2

Recipe submitted by SparkPeople user JO_JO_BA.






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