Mini pork roast
Serves 6
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
2 1-pound pork tenderloins, each cut cross-wise into 3 pieces
2 tablespoons butter, softened, divided
1 tablespoon extra virgin olive oil
3/4 cup apple cider
1 teaspoon rum extract (or 3 tablespoons rum)
1 tablespoon light brown sugar, packed
Preheat oven to 350 degrees.
Combine nutmeg, allspice, salt and pepper in a small bowl. Rub spice mixture over all sides of tenderloins. In a large skillet, heat 1 tablespoon of the butter and olive oil over medium heat. Increase heat to medium-high and brown tenderloins 3 to 4 minutes on all sides. Place pork tenderloins on foil-lined baking sheet (can be covered and refrigerated up to 8 hours ahead).
To make the cider glaze, combine cider, rum extract and brown sugar in a small bowl. Remove drippings from skillet and reheat skillet until hot. Pour in cider mixture and bring to a boil until slightly thickened (bottom of skillet will show when stirring). Whisk in remaining butter and bring to a boil. Remove from heat.
Roast tenderloins 10 minutes, then increase oven temperature to 375 degrees. Brush with some of the cider glaze, then roast an additional 10 to 15 minutes or until internal temperature reaches 145 degrees. Cover loosely with foil and let stand 10 minutes. Pour pan juices into remaining glaze, boil 1 minute, then pour over tenderloins.
Katherine Putnam, Effingham