Apple Cider Pork Tenderloin
This roasted apple cider pork tenderloin is juicy, flavorful and served with a spectacular apple cider and Dijon pan sauce.
Servings: 4
Calories (Estimated): 639kcal
Equipment:
- measuring cups and spoons
- mixing bowl
- whisk
- knife and cutting board or cutting mat
- resealable plastic bag
- rubber spatula
- paper towels
- kitchen tongs
- cast iron pan
- aluminum foil
- digital meat thermometer (recommended)
Ingredients:
For the marinade:
- 2 tablespoons Dijon mustard
- ¼ cup apple cider (unfiltered apple juice, not apple cider vinegar)
- 2 teaspoons mild olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons dried thyme
- 2 tablespoons apricot preserves
For the pork:
- 1 pork tenderloin (1 to 1 ½ pounds)
- 1 ½ tablespoons mild olive oil
For the pan sauce:
- ¼ cup minced yellow onion (you need about ⅓ of a small onion for that)
- ½ cup apple cider (unfiltered apple juice, not apple cider vinegar)
- ½ teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 ½ tablespoons unsalted butter
- salt to taste
Instructions:
For the marinade:
- Whisk all marinade ingredients together in a bowl. (If there are any large chunks of fruit in the preserves, mash them up a bit with a fork.)2 tablespoons Dijon mustard, ¼ cup apple cider (unfiltered apple juice, not apple cider vinegar), 2 teaspoons mild olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper, 2 teaspoons dried thyme, 2 tablespoons apricot preserves
For the pork:
- If the tenderloin has a thin, tapered end, fold that end onto itself to get the same thickness all the way across. Cut the tenderloin into 4 equal-sized pieces.1 pork tenderloin (1 to 1 ½ pounds)
- Add the 4 pieces to a resealable plastic bag. Pour the marinade into the bag, seal, then transfer to the fridge and marinate for 4 to 6 hours.
- Heat the oven to 400 degrees F.
- Take the meat out of the marinade and lightly dab off excess marinade using paper towels.
- Heat the olive oil in a cast iron pan on the stovetop. Add the tenderloin pieces and sear on all sides until lightly browned.1 ½ tablespoons mild olive oil
- Transfer the pan, uncovered, to the oven. Cook the meat until it has reached an internal temperature of 150 degrees F. (This will take 15 to 20 minutes. Flip the pieces over after 8 minutes.)
- Remove the pan from the oven. Transfer the meat to a plate, cover loosely with aluminum foil and let the pork rest for 8 minutes.
For the pan sauce:
- While the pork is resting, set the pan with the drippings back on the stovetop.
- Add the minced onion. Cook, stirring continuously, until the all the pan drippings are sopped up (about 1 minute).¼ cup minced yellow onion (you need about ⅓ of a small onion for that)
- Pour in the apple cider and cook until reduced by about half (about 2 minutes).½ cup apple cider (unfiltered apple juice, not apple cider vinegar)
- Stir in thyme, Dijon mustard and butter and cook until thickened a bit.½ teaspoon dried thyme, 1 teaspoon Dijon mustard, 1 ½ tablespoons unsalted butter
- Season to taste with salt.
- Pour the sauce over the meat and serve.
