A great and easy way to cook a pork tenderloin.
Add Apple Cider to a small sauce pan and bring to a boil. Once it comes to a boil bring to medium-low heat. Let Apple Cider reduce by about half (approximately 15-20*). Stir occasionally.
*Time can vary widely based on cooktop and pan material. Watch closely and stir so the sides of the pan don't burn.
Once Apple Cider is reduced add Honey, Apple Cider Vinegar, sage. Salt and Pepper to taste. Allow to simmer for 5-10 minutes to incorporate stirring occasionally.
In a baking dish place the two pork tenderloins about an inch apart. Pour Apple Cider Glaze over the pork and allowing to evenly disperse in the dish.
Place Pork in a 400(f) degree oven for approximately 18-20* minutes. Baste pork every 5 minutes and rotate dish in oven halfway through (about 10 min).
*Oven temps range, it's best to cook until internal temp on the thickest piece reads 145-150(f) degrees.
Let Pork rest about 10 minutes. It should be slightly pink and the juices should be clear.
In a saute pan add half the Butter/Oil and Orzo. Toast the Orzo on medium heat until it starts to brown. Remove and set aside.
Add Mirepoix (Onion, Carrot and Celery) to the pan and sauté in remaining Butter/Oil until the onions are translucent.
In a medium pot combine Rice, Orzo, Chicken Stock, Water, Mirepoix, Basil and Paprika.
Bring liquid to a boil, then reduce to low heat. Stir occasionally. Rice is done when there is little liquid left and rice and orzo are tender.
6 servings