Clearly I am having a little obsession with sweet and salty sauces made from perfectly seared meat. Again this sauce would be amazing with chicken, roasted turkey or pork chops but I happened to have a pork tenderloin.
pork tenderloin with apple cider
serves 3 – 4
2 lb pork tenderloin
1 tbsp oil
1 shallot, sliced
1 – 2 cloves garlic, minced
1 tbsp whole grain or dijon mustard
3/4 – 1 cup apple cider
2 tbsp butter
salt and pepper to taste
Preheat oven to 375 degrees
Heat pan over medium-high heat. Season pork liberally with salt and pepper. Add oil to pan and sear pork on all sides until it gets a deep color and good carmelization. Transfer pork to roasting pan or baking dish and put in oven. Roast tenderloin until internal temperature reaches 145 – 165 degrees depending on preference (about 20 minutes).
While tenderloin is roasting, add shallot, garlic and a pinch of salt to the pan you seared the pork in and saute for 3 – 4 minutes over medium heat, adding more oil if necessary
Deglaze pan with apple cider and scrape bottom of pan to release bits of pork and shallot. Bring cider to a simmer and allow to reduce sauce by half
After pork is done allow to rest for 5 minutes then cut. While pork rests, take sauce off the heat and add mustard and butter. Taste for salt and pepper and season as necessary. Enjoy