Meet Kyle Mackey, whose childhood was spent in the Wisconsin orchards that his father, Dennis Mackey, was charged with turning organic. Later, Kyle moved with his family to their own organic orchard in Bear Lake. Most people just drink the cider, fruit wine and hard cider that the Mackeys produce at the family company, Northern Natural Organics. But Kyle can always find a way to cook with that liquid goodness too.
3 to 7 pound standing pork tenderloin (bone-in), or any large cut of pork you choose
Crushed black pepper
1 clove garlic per pound of pork, minced
1 onion, peeled and quartered
12 ounce bottle Northern Natural Organic Hard Cider
6 carrots, peeled and quartered
4 to 6 potatoes peeled and quartered
Preheat oven to 425 degrees. Rinse pork. Season meat with sea salt, crushed black pepper and rub with minced garlic. Place pork and onions in a lightly oiled cast iron pan and roast uncovered 60–80 minutes. Remove from oven, add hard cider to pan and cover with foil. Reduce heat to 270 degrees and cook 3–4 hours—or until 155 degrees in center.
To make sauce, remove pork from pan, strain the liquid and simmer until thickened.