Fire Cider Recipes

It's A Medicinal Tonic. It's A Cocktail Mixer. It's Both…and More!

Pork Tenderloin Braised with Fire Cider

This is an adaptation of a Marcella Hazan recipe by Jim Huebner


2 Tablespoons pasture butter

1 Tablespoon olive oil

2 pounds boneless organic, humanly raised pork loin or butt

salt and cracked peppercorns to cover

1-3 bay leaves

1/2 cup Fire Cider

Simple and delicious!

Simple and delicious!


Heat the 2 tablespoons butter and 1 tablespoon  cooking oil on medium heat in a heavy bottom pot just large enough for the meat; thoroughly brown a 2 pound chunk of boneless organic  pork (loin or butt) on all sides without letting the oil/butter burn.

Turn the heat to low, remove the meat, sprinkle it with salt and cracked peppercorns on all sides.

Add bay leaves and ½ cup Fire Cider to the pot, dissolve any browned bits and bring to a simmer with the meat back in the pot. Cover and cook, turning occasionally, until tender and cooked through. Add 2-3 T water if needed to keep the pot from drying out.

Let the meat rest while you pour off any fat from the pan, remove the bay leaves and add water to dissolve or dislodge any browned bits; pour the pan juices over the sliced roast.

Serve with Apple Chutney, yum!


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One thought on “Pork Tenderloin Braised with Fire Cider

  1. Thank you! Your recipe was delicious. I substitued the Fire Cider with 1/4 cup balsamic vinegar and one T of honey. Delicious!

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