The Old Shillelagh & Blake's Orchard Takeover

Cider Braised Pork Tenderloin 1 pork tenderloin 3 qt loaf pan 4 cups Blake’s cider, or hard sider for an extra kick 1 sliced yellow onion 1 celery rib 1 carrot sliced 1 Tbsp minced garlic Add all ingredients to the loaf pan Cover with foil Marinade for 1.5 hours Bake at 300 degrees for 40 minutes, or until internal temperature reaches 165 degrees Remove from liquid Cool completely, to retain the juices  Slice into 1.5 inch medallions Sear in a hot pan using butter or favorite oil till browned on all sides Serve with your favorite sides I’ll have an already braised tenderloin to show I’ll have the medallions already sliced I’ll sear the medallions in a hot skillet & plate it with the sides already completed & plated I’ll also have 3 smaller plates to give each anchor their own little serving of the completed dish with sides & cornbread  oldshillelagh.com