Cider Braised Pork topped with Sweet Potato & Pecan Crust

Ingredients

4 oz. Butternut Squash, diced
8 oz. prepared Hunter Sauce
8 oz. Apple Cider
6 oz. Sherry Wine
1 tsp. Ginger Puree
½ tsp. Garlic in Oil
2 oz. Minced Onion
2 Tbsp. Vegetable Oil
1 Tbsp. herbal seasoning blend
2 lbs. Pork Tenderloin
1 oz. Dried Apples
2 oz. Sun Dried Cranberries

Instructions

(yields 3 lbs.)

Trim excess fat and silverskin from pork tenderloins. Cut into 1 inch cubes and dust with herbal seasoning blend. Sear the cubed pork in a sauté pan with vegetable oil. When cubes are seared, add onion, Garlic in Oil & Ginger Puree and sauté until onion is transparent. Remove pan from heat and deglaze with sherry. Reduce sherry by ½ and add cider, prepared Hunter Sauce Mix, butternut squash, dried apples & sun dried cranberries. Cover and braise in 350°F oven for 1-1½ hours until pork is tender.