Weston's Scrumpy Cider. The whole bottle save for the cook taking a small mouthful.
Did a 27 hour marinade of pork tenderloin, all silver skin & fat removed. In a pan blended the cider, cardamom, cinnamon, cloves, brown sugar & raisins, let cool down, then bagged the tenderloin and poured over the liquid.
Over a high heat on the BBQ, sealed & seared the tenderloin, got to 115F in the centre, removed from BBQ, sealed in a tin foil wrapping for 10 minutes to finish the cooking.
With the marinading liquid, reduced over a low heat to concentrate the liquid.
The pork came out super tender, juicy and bags of flavour with the nice sear/caramelisation on the outer. Paired wonderfully with the Fonseca & Taylor Fladgate 10 Year Tawny's, as well as with the Unibrou Blonde de Chambly.