Kyle Mackey and his family own Northern Natural Organics, an organic orchard in Bear Lake, Michigan. Checkout his Foodie File from the January issue of Traverse, Northern Michigan’s Magazine.
- 3 to 7 pound standing pork tenderloin (bone-in), or any large cut of pork you choose
- Sea salt
- 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.