– 1 pork tenderloin (about 1-1.5 pounds)
– 1 cup apple cider
– 3 tablespoons brown sugar
– 2 tablespoons Dijon mustard
– 1 tablespoon vegetable oil
– Salt and pepper, to taste
– Fresh thyme (for garnish, optional)
1. Preheat the oven:
Set the stage for your culinary journey by preheating your oven to 375°F (190°C).
2. Reduce the apple cider:
In a small saucepan, bring the apple cider to a gentle simmer over medium-high heat. Allow it to reduce until you have about 1/2 cup left. This will concentrate the natural sweetness of the cider, adding depth of flavor to the glaze.
3. Prepare the pork tenderloin:
While the cider reduces, trim any excess fat from the pork tenderloin, and season it with salt and pepper on all sides. This simple step will ensure a flavorful and perfectly seasoned pork.
4. Sear the pork tenderloin:
Heat a large oven-safe skillet or cast-iron pan over medium-high heat. When it’s hot, add the vegetable oil. Once the oil shimmers, carefully sear the pork tenderloin, turning it to brown on all sides. This step will lock in the natural juices and create a beautiful caramelized crust.
5. Prepare the glaze:
In a bowl, combine the reduced apple cider, brown sugar, and Dijon mustard, stirring until the sugar has dissolved. This glaze is the star of our show, blending the sweet, tangy, and savory elements together.
6. Coat the pork tenderloin:
Brush the glaze generously over the seared pork tenderloin, ensuring that it’s evenly coated. Reserve a little extra glaze for basting during cooking, to intensify the flavors.
7. Roast the pork tenderloin:
Transfer the skillet with the glazed pork into the preheated oven and let it roast for about 15-20 minutes or until the internal temperature reaches 145°F (63°C). This will yield a perfectly juicy and tender pork.
8. Prepare roasted Brussels sprouts:
While the pork is in the oven, why not prepare a side of roasted Brussels sprouts? Trim and halve the sprouts, toss them in olive oil, salt, and pepper, then roast them in the oven at 400°F (200°C) for 20-25 minutes until they’re golden brown and tender.
9. Rest and slice the pork:
Once the pork is cooked to perfection, remove it from the oven and let it rest for a few minutes before slicing. This minor break allows the juices to redistribute throughout the meat, resulting in a moist and succulent dish.
10. Serve and garnish:
Slice the pork tenderloin into thick medallions and serve it alongside the roasted Brussels sprouts. Don’t forget to drizzle any remaining glaze over the slices for that extra burst of flavor! Garnish with some fresh thyme to add a touch of elegance, if desired.
Tips and Suggestions:
– For a twist on the glaze, try substituting honey or maple syrup for the brown sugar. This will introduce different levels of sweetness and complexity.
– Consider adding a pinch of cinnamon or nutmeg to the glaze for a warm and cozy fall flavor.
– Don’t forget to have a glass of apple cider or your favorite wine handy. It pairs perfectly with the dish and completes the culinary experience.
There you have it, gourmet enthusiasts! Apple Cider Glazed Pork Tenderloin, a recipe that combines the best of fall flavors into a showstopping dish. As I bite into each succulent slice, memories of crisp autumn air and shared meals around the table flood my mind. Now it’s your turn to create lasting memories with this timeless recipe. Happy cooking and bon appétit!