Cider Braised Pork Tenderloin with Tomato and Hominy Stew




  • 8 oz. canned white corn hominy (available at Latin American market)
  • 2 ripe tomatoes, seeded and diced
  • 1 onion, diced
  • 2 Tbsp. minced garlic
  • 1 tsp. ancho chili powder
  • 1/4 cup tequila
  • Salt and pepper to taste


  • 2 cups apple cider
  • 1/2 cup julienned carrots, celery and onion
  • 6 - 2 oz. portions of pork tenderloin medallions
  • 1 Tbsp. butter
  • Salt and pepper to taste



    1. Saute onion, garlic, and chili powder for five minutes over medium heat.

    2. Add tequila and reduce by half.

    3. Add tomatoes and hominy, simmer until stew consistency and adjust seasonings with salt and pepper. Keep warm and save.


    1. Heat 1 Tbsp. of oil in a saute pan over high heat. Season pork with salt and pepper and sear both sides in hot pan.

    2. Add vegetables and saute another two minutes.

    3. Add apple cider, cover pan, turn heat down to medium and simmer for five minutes or until pork is cooked through.

    4. Remove pork, keep warm and reduce cider liquid, swirl in butter and salt and pepper.

    For the presentation, in a pasta bowl, spoon the hominy stew. Place the pork medallions over the stew and add the apple cider sauce.
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