As the leaves begin to change, temperatures begin to change, and for us Floridians, the humidity finally drops, the fall harvest begins. It’s those vegetables, along with seasonal spices, cider, and of course, pumpkin, that inspired the Autumn Harvest Farm-to-Table Dinner at Bok Tower Gardens.
- 12 oz bottle hard cider
- 2 c. sugar
- 1 TBSP butter
- pinch of red pepper flakes
- For the glaze:
- Combine cider, sugar, butter, and red pepper flakes in a 2 qt sauce pan over high heat. Bring to a boil, reduce to medium, and allow to simmer for 10 minutes. Do not allow it to boil over. Cider will thicken slightly.
- For the pork:
- Heat grill to 400 degrees. Salt & pepper all sides of the pork loin and place over direct heat. Allow the meat to cook, untouched, for 10 minutes. Using a basting or pastry brush, glaze the pork tenderloin on all sides with cider. Close the grill, reduce heat to medium (350 degrees), and allow the pork to continue cooking. Glaze the pork every 10-15 minutes until the internal temperature of the pork loin reaches 150 degrees. Allow the meat to rest for 10 minutes before slicing.