Discover the secret to a perfectly moist and tender Pork Tenderloin with Apple Cider Reduction, an ideal recipe for holidays or a special dinner party. This post also takes you on an immersive journey to Iowa for the National Pork Board’s Pass the Pork Blogger Tour, where we explored the heart of #realpigfarming and gained invaluable insights into modern agriculture.
This month marked an unforgettable adventure for me: a trip to the heartland of America, Iowa, for the “Pass the Pork Blogger Tour,” an incredible initiative organized by the National Pork Board. If you’ve been following my Instagram, you might have caught glimpses of this captivating journey. I’ve been brimming with excitement, eager to share every detail, every revelation, and every delicious bite with all of you. Having already regaled my friends and family with tales from the trip, it’s now your turn to hear about the profound knowledge and passion I encountered. I returned home not just inspired, but genuinely transformed by the experience, eager to spread the word about responsible and sustainable pig farming.
Ten food bloggers, hailing from diverse corners of the country, converged in Washington County, Iowa, united by a common goal: to delve firsthand into the world of pig farming, understanding its intricacies from “farm to fork.” What truly surprised and delighted me were the strong bonds formed during this brief period. Beyond the professional insights, I forged meaningful new friendships and developed a newfound respect and appreciation for pigs and the dedicated farmers who raise them.
Our tour included an extensive visit to Brenneman Pork, a remarkable family-run swine and grain operation. Witnessing their daily routine was truly eye-opening. These farmers embody dedication, working tirelessly through incredibly long days, driven by a singular mission: to produce the highest quality pork products for consumers while championing the entire pork industry. The highlight of my visit, and perhaps one of the most unexpected moments of my life, was assisting a sow in delivering one of her piglets! Those who know me are likely picking their jaws off the floor right now. It was an astonishing, incredibly fascinating, and profoundly enlightening experience. We learned about the immense time, meticulous care, and advanced techniques employed in raising both the piglets and their mothers, ensuring their health and well-being from birth.
The Brenneman family and their team shared their passion with such authenticity, making it abundantly clear how much they genuinely love what they do. I personally observed the exceptional care provided to the pigs on this farm – from comfortable housing to veterinary attention and balanced nutrition. This firsthand observation brought a huge smile to my face, a feeling that resurfaces every time I recall the experience.
Fascinating Iowa Fact: Did you know that the ratio of pigs to people in Iowa is a staggering 7 to 1? Of all the incredible facts I absorbed during the Pass the Pork tour, this one certainly stood out! Having never visited Iowa before, I also discovered that it proudly holds the title of the largest pork-producing state in the U.S. Iowa’s fertile land is abundant with corn and soybeans, which thrive in its climate. These crops serve as the primary, energy-packed, and highly nutritious food source for the pigs. Brenneman Pork, for instance, cultivates 3,500 acres of its own corn and soybeans, processing them on-site in their advanced feed mill (pictured below). This creates a highly sustainable, symbiotic relationship: the pigs consume the corn and soybeans, and in turn, their manure fertilizes the crops, completing a vital agricultural cycle. This “you can’t have one without the other” dynamic is a testament to sustainable farming practices. By having the food source so close to the pigs, it significantly helps in keeping pork prices down, benefiting everyone, especially consumers. The Brenneman family is continuously dedicated to innovating and improving their farming practices, striving for excellence every single day.
Every employee I met at Brenneman Pork demonstrated an unwavering commitment and genuine care for their animals. A quote from Rob Brenneman, which deeply resonated with me, perfectly encapsulates this philosophy: “That’s what I feel I’m here for. I’m not here just about making money. I’m not here just to satisfy my own needs, because I could have stopped a long time ago. I’m here because I believe in the community, and I believe in the young people, and I believe in agriculture because agriculture is what makes a difference.” For those interested in learning more about their remarkable operation and commitment, I highly recommend following their Facebook page.
The Pass the Pork tour was, without a doubt, a once-in-a-lifetime experience for which I am incredibly grateful. I’m still marveling at the unique opportunities I had, like helping to deliver a piglet – how many people can say that?! This trip will forever be etched in my memory, and I eagerly anticipate the day I can return to Iowa.
We even got to take a cooking class alongside Chris Soules from “The Bachelor” and “Dancing with the Stars”!
It almost goes without saying that during the Pass the Pork tour, we ate like royalty. Let me give you a glimpse: our incredible lunch on Brenneman Farm featured mouthwatering pork chops on a stick, delectable pork belly burgers, savory ham balls (quite possibly the best meatballs known to man), and, of course, a generous side of crispy BACON! In a perfect world, I’d indulge in such a feast every day, for every meal… and somehow miraculously avoid a heart attack. A girl can dream, right?
Inspired by this extraordinary trip and my newfound appreciation for pork, I simply had to share a truly exceptional pork recipe with you today. The Pass the Pork tour instilled in me a brand-new confidence in cooking pork, a stark contrast to my previous apprehension. I confessed to the group during the tour that I rarely cooked pork because I was almost always disappointed with the outcome. There’s nothing worse than the dried-out pork chops many of us grew up eating, wouldn’t you agree? (Sorry, Mom!) Armed with fresh knowledge, I decided to give pork another shot, and I am so incredibly glad I did! This pork tenderloin turned out perfectly tender – so tender, in fact, that I could easily cut it with the side of my fork. That’s how tenderloin *should* be, but in the past, my attempts often fell short. My husband raved about this dinner, particularly how juicy and flavorful the meat was. I was absolutely beaming with pride!
This effortless yet elegant meal is absolutely perfect for a special occasion dinner in the fall or during the bustling holiday season. What’s truly astonishing is how affordable, simple, and quick it is to prepare. Despite its ease, the presentation suggests you’ve toiled over the stove all day. The beauty of pork tenderloin is its low-maintenance nature; it requires minimal effort on your part. Simply allow the pork to do its thing, paying close attention to the cooking temperature, and you will achieve perfection every single time!
- 2 (1 pound) pork tenderloins, cut in 1/2 crosswise
- Vegetable oil
- Garlic powder
- Kosher salt and freshly ground black pepper
- 1 1/2 cups apple cider
- 1/2 cup apple cider vinegar
- 1/4 cup real maple syrup
- Heat oven to 500 degrees F and arrange rack in the upper third portion of oven.
- Pat pork tenderloins dry with paper towels, brush with oil, and season generously with salt, garlic powder, and freshly ground black pepper.
- Heat a large frying pan (preferably stainless steel or cast iron) over medium-high heat.
- Add 2 pieces of pork tenderloin (or as many as will fit without crowding) and cook until nicely browned on all sides to create a flavorful “crust,” turning occasionally, about 4 minutes. This critical step locks in the flavor and juices.
- Set the seared pork aside on a baking sheet and repeat with any remaining pieces.
- Place the pork in the preheated oven and cook until an instant-read thermometer inserted into the thickest part of the tenderloin registers 145 degrees F, typically about 15 minutes. (Pro tip: I often remove mine at 140 degrees F, as the temperature will rise to 145 degrees F while resting, resulting in maximum juiciness. Adjust based on your preferred doneness.)
- Meanwhile, place the same frying pan over high heat, add the apple cider and apple cider vinegar, and stir, scraping up any delicious browned bits from the bottom of the pan and incorporating them into the liquid. Cook until the mixture is reduced by 2/3, which takes approximately 8 minutes, creating a concentrated flavor.
- Reduce the heat to medium, stir in the maple syrup, and remove from heat until the pork is fully cooked and resting.
- Once the pork is ready, remove it to a cutting board to rest for about 5 minutes. While it rests, gently warm the sauce over medium-high heat. Add the rested pork back to the pan with the sauce, along with any accumulated juices from the cutting board, and spoon the rich sauce generously over the meat to completely coat it.
- When the pork is thoroughly warm and glazed, return it to the cutting board and slice thinly against the grain. Serve immediately with the luscious pan sauce spooned over each slice. Enjoy this perfectly cooked, flavorful pork tenderloin!
Disclaimer: This post is proudly sponsored by The National Pork Board. The words, insights, and opinions expressed in this recap are strictly 100% my own, as always, reflecting my genuine experience.
Recipe source: Adapted from a Food Network episode: Southern Comfort