Pork Tenderloin with Apple Cider Pan Sauce

• 1 (1.5-pound) pork tenderloin, trimmed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup apple cider
• 1/4 cup chicken stock
• 2 tablespoons butter
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, minced
• 1 tablespoon chopped fresh thyme

Steps

1. 1 Preheat oven to 425°F. Season pork with salt and pepper.
2. 2 Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until browned.
3. 3 Transfer skillet to oven and roast for 15-20 minutes, until internal temperature reaches 145°F.
4. 4 Remove pork, tent with foil, and let rest.
5. 5 Pour apple cider and chicken stock into the skillet, scraping up browned bits.
6. 6 Bring to a simmer and cook until reduced by half.
7. 7 Whisk in butter, Dijon mustard, honey, garlic, and thyme until sauce is smooth.
8. 8 Slice the pork and serve with the pan sauce drizzled on top.

Equipment

• Oven-safe skillet
• Meat thermometer

Variations

• Substitute the apple cider with pear juice for a milder flavor.
• Add a splash of Calvados to the sauce for an extra kick.

Substitutions

• If Dijon mustard is unavailable, use whole-grain mustard for a slightly different texture and flavor.

Pairings

• Pairs well with a glass of Chardonnay or a light lager.
• Consider a side of buttered noodles or wild rice.

Nutrition

Tips

• For a richer flavor, let the pork rest at room temperature for 20 minutes before cooking.
• If sauce is too thin, simmer a bit longer or whisk in a teaspoon of cornstarch mixed with water.

Storage

Store leftover pork and sauce separately in airtight containers in the fridge for up to 3 days. Reheat pork in the oven and sauce in a saucepan.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with roasted root vegetables or creamy mashed potatoes.
• Pair with a crisp green salad for a complete meal.

FAQ