Cider Braised Pork topped with Sweet Potato & Pecan Crust
- 2 lbs. pork tenderloin
- salt and pepper, to taste
- 2 Tbsp. vegetable Oil
- 2 oz. onion, minced
- ½ tsp. chopped garlic
- 1 tsp. Ginger Puree
- 6 oz. Sherry Wine
- 8 oz. Apple Cider
- 8 oz. prepared Hunter Sauce
- 4 oz. Butternut Squash, diced
- 1 oz. Dried Apples
- 2 oz, Sun Dried Cranberries
- 1 Trim excess fat and silverskin from pork tenderloins and cut into 1-inch cubes.
- 2 Season with salt and black pepper, then sear the cubed pork in a sauté pan with vegetable oil.
- 3 When pork is golden brown, add onion, garlic and RC Ginger Puree.
- 4 Sauté until onion is transparent, remove pan from heat and deglaze with sherry.
- 5 Reduce sherry by ½ the volume then add cider, prepared RC Hunter Sauce, butternut squash, dried apples and cranberries.
- 6 Cover and braise in 350°F oven for 1-1½ hours until pork is tender.
- 8 While pork filling is cooking, prepare Sweet Potato and Pecan Crust.
- 9 Wash the sweet potatoes and cook in a pot with enough water to cover and one teaspoon salt. Cook until potatoes are fork tender.
- 10 While the potatoes are cooking, simmer milk, ¼ teaspoon salt, butter, sugar and vanilla extract together.
- 11 Peel skin from boiled sweet potatoes and mash.
- 12 Blend milk mixture, RC Harvest Vegetable Base, egg, finely chopped pecans and RC Umami Sensations® Red Miso Powder into mashed sweet potatoes.
- 13 To top Pot Pies with Potato Crust: spread a thin layer of the warm flavored Potato Crust over the entire pie.
- 14 Bake at 375°F for 25-30 minutes or until potatoes are a golden brown and internal temperature reaches 165°F minimum.
- 15 The filling must be completely covered or the potato crust will fall into the filling while baking.
- 16 Both the filling and the potato crust can be made in advance. However, the potato crusts spread easier when warm.
- 17 If the sweet potato crust cools, simply warm until pliable in a microwave. Especially if the sweet potato crust is made in advance.