Maple-Dijon-Cider Pork Tenderloin
I like this recipe, because it makes it really easy and really delicious, I want to make it go on, on and on. Pork Chop Recipes Baked, Pork Chop marinade, Pork Chop Recipes Crockpot, Pork Chops in the oven, Pork Chop and rice, Pork Chop, Pork Chops, Pork Chop Recipes
Yield: 4 Servings
Ingredients:1-1/4 - 1-1/2lb pork tenderloin (not pork LOIN)1/2 teaspoon each salt, pepper, garlic powder, dried thyme12oz gluten-free hard apple cider (I use Smith & Forge)1 Tablespoon maple syrup (not pancake syrup)2 teaspoons dijon mustardCheck below.Instructions: First. Preheat oven to 450 degrees. Pat pork tenderloin dry with paper towels then season all over with seasonings. Step two, Heat a thin layer of high heat cooking oil in a 11-12” cast iron skillet over medium-high heat. Sear pork tenderloin for 1-2 minutes on all four sides, or until golden brown on each side, then place the entire skillet into the oven and roast until the internal temperature reaches 140 degrees, 8-15 minutes. Transfer the pork tenderloin to a cutting board to rest while you make the pan sauce. After it, Place skillet back over medium-high heat being VERY CAREFUL with the skillet handle as it will be extremely hot from the oven (I keep a hot pad on the handle so I don’t forget it's hot.) Add hard apple cider, maple syrup, and dijon mustard to the skillet then whisk to combine and simmer until sauce is slightly reduced, 5 minutes. Stir together water and cornstarch in a small bowl then pour into skillet and whisk to combine. Continue to simmer while occasionally whisking until sauce is thickened and glossy, 3-4 more minutes. Pour sauce through a fine mesh strainer or use a skimmer to remove any burnt herbs or bits if desired. Slice pork then serve with pan sauce. Original Article: https://iowagirleats.com/2018/08/28/maple-dijon-cider-pork-tenderloin/ Rated 4/5 based on 52 Reviews