A dish where pork tenderloin turns out tender with a refreshing apple cider vinegar sauce. Rich in vitamin B1 from the pork and with the blood sugar and digestion support of vinegar, it is recommended for preventing summer fatigue and recovering from exhaustion. While adding richness with grass-fed butter and bone broth, it is finished as a low-carb and healthy meal.
About This Recipe
This is a recipe for braising pork tenderloin in a refreshing and rich sauce made with plenty of apple cider vinegar. Pork tenderloin is low in fat and rich in protein and vitamin B1, making it perfect for seasons when you easily get tired or when you want to boost your stamina. The acidity stimulates the appetite, so it is also suitable for those who have lost their appetite or want to increase their satisfaction after a meal. When we actually made it, the aroma of the apple cider vinegar and the richness of the butter were well-balanced, and it turned out to be a restaurant-style dish much easier than expected.Ingredients (Serves 2)
- Pork tenderloin: 300g
- Sea salt: a pinch
- Black pepper: a pinch
- Dried thyme: a pinch (or 1/2 tsp rosemary)
- Rice flour (or cake flour/potato starch): a little (for dusting the meat)
- Grass-fed butter (or ghee): 1 tbsp (for sautéing)
- Apple cider vinegar: 35ml (such as Mizkan Pure Apple Vinegar)
- Bone broth (or water): 35ml
- Capers: 1 tsp
- Grass-fed butter (or ghee): 10g (for finishing)
- Curly kale: 4 leaves
- Red onion: 1/4
- Salt and pepper: a pinch (for the salad)
- Olive oil: 1 tsp (for the salad)
Instructions
- Cut the pork tenderloin into 2cm thick slices, and sprinkle the surface with sea salt, black pepper, and dried thyme. Lightly dust with rice flour, shaking off any excess.
- Heat a frying pan over medium heat and melt 1 tbsp of grass-fed butter. Once the butter is warm, add the meat and cook slowly over medium to medium-low heat (do not use high heat) for 2 to 3 minutes on each side to brown (adjust according to thickness). Once the surface is nicely browned, remove it from the pan temporarily.
- Lightly wipe off excess fat from the frying pan, add the apple cider vinegar and bone broth, and scrape off the umami from the bottom of the pan (deglaze). Add the capers and bring to a boil once.
- Return the meat to the frying pan, cover, and simmer over low heat for about 6 to 7 minutes. Cook evenly while pouring the sauce over the meat occasionally. The target core temperature is around 63 to 70°C; adjust by checking the tenderness.
- To finish, add 10g of butter, mix well with the sauce, and turn off the heat. If there is not enough sauce, simmer it down a little to adjust the consistency.
- Meanwhile, thinly slice the curly kale and red onion, quickly blanch them in boiling water for about 30 seconds, and drain. Toss with salt, pepper, and olive oil.
- Spread the vegetables on a plate, arrange the pork tenderloin on top, and pour the sauce over it to finish. The leftover sauce is also delicious over bread or warm vegetables.
Nutrition and Health Points
Since this recipe provides high-quality protein and vitamin B1 from the pork tenderloin, it helps with carbohydrate metabolism and is useful for fatigue recovery and stamina replenishment. Apple cider vinegar is expected to have the effect of moderating the rise in blood sugar levels after meals, as well as promoting appetite and digestion. Using bone broth can replenish collagen and minerals, and using a small amount of butter (grass-fed recommended) also helps with the absorption of fat-soluble vitamins. Overall, it is a low-carb and highly satisfying menu that is easy to incorporate even while on a diet.
Tips for Variations
- Substituting with chicken breast or chicken thigh makes it more affordable. Please adjust the cooking time.
- Adding chopped pickles or olives instead of capers will change the flavor.
- Using rice flour makes it gluten-free. If substituting with wheat flour, please fine-tune the cooking time.
- For a vegan version, use thick-sliced grilled tofu or tempeh, and cook similarly using olive oil or vegan butter instead of butter.
- If you want to enhance the fruity feel, replacing part of the apple cider vinegar with apple juice or white wine will also bring out the aroma (be careful with the balance of acidity and sweetness).