While a browned crust adds flavor, we wanted even more appeal to lift our tenderloins out of the ordinary. Enter: our homemade cider-caraway vinaigrette, which paired perfectly with the pork.
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The tang of the vinegar in our cider-caraway vinaigrette enlivened the sweet meat; the apple notes naturally meshed with the pork; and the pungent, aromatic caraway seeds complemented both the pork and apple—and packed a punch. These simple...