Maple-Dijon-Cider Pork Tenderloin
Try this Maple-Dijon-Cider Pork Tenderloin recipe, or contribute your own.
Try this Maple-Dijon-Cider Pork Tenderloin recipe, or contribute your own.
- Carbohydrate 0.13325 g
- Cholesterol 0 mg
- Fat 0.10025 g
- Fiber 0.0824999988079071 g
- Protein 0.10925 g
- Saturated Fat 0.0062 g
- Serving Size 1 1 Serving (95g)
- Sodium 28.67125 mg
- Sugar 0.0507500011920929 g
- Trans Fat 0.00452500000000001 g
- Calories 2 calories
Step-by-step
- Preheat oven to 450 degrees.
- Pat pork tenderloin dry with paper towels then season all over with seasonings.
- Heat a thin layer of high heat cooking oil in a 11-12 inch 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.
- 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.
A Weeknight Delight: Maple-Dijon-Cider Pork Tenderloin
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Weeknights are often a whirlwind of homework, extracurricular activities, and the ever-present battle against bedtime resistance. But even amidst the chaos, I refuse to compromise on good food. That’s where this Maple-Dijon-Cider Pork Tenderloin recipe comes in – it’s a lifesaver! It's quick, easy, and elegant enough to impress even the pickiest of eaters (yes, even my teenage son!). The sweet and savory combination of maple syrup and Dijon mustard, perfectly balanced with the tartness of apple cider, creates a flavor profile that's both sophisticated and comforting.
The beauty of this recipe lies in its simplicity. The pork tenderloin cooks quickly, requiring minimal prep time. While the tenderloin roasts, the pan sauce simmers away, creating a rich and flavorful gravy that perfectly complements the juicy meat. I often double the recipe, making enough leftovers for lunch the next day. This saves me precious time and ensures that I have a healthy and delicious meal ready to go, even on the busiest of days. And if you're looking to make it even easier, you can prep the ingredients ahead of time – all you'll need to do is combine the sauce and sear the pork when it’s time for dinner. Believe me, this recipe is your new best friend on those hectic weeknights when you need a quick, delicious, and healthy meal that everyone will enjoy.
Why this recipe works:
- Fast cooking time: Pork tenderloin cooks quickly, making it ideal for busy weeknights.
- Simple ingredients: The recipe uses readily available ingredients, making it easy to put together.
- Delicious flavor profile: The sweet and savory sauce is a perfect complement to the tender pork.
- Versatile: Serve it with roasted vegetables, mashed potatoes, or a simple salad for a complete meal.
- Make-ahead friendly: You can prep ingredients in advance to save time on busy weeknights.
Tips and tricks for success:
- Don't overcook the pork: Overcooked pork tenderloin will be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 140°F (60°C).
- Let the pork rest: Letting the pork rest for a few minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful meat.
- Adjust the seasonings to your taste: Feel free to adjust the amount of salt, pepper, garlic powder, and thyme to your liking.
- Use a good quality apple cider: The flavor of the apple cider will affect the overall taste of the dish, so use a cider that you enjoy.
- Strain the sauce (optional): Straining the sauce removes any burnt bits, resulting in a smoother and more appealing sauce.
Beyond its ease and deliciousness, this Maple-Dijon-Cider Pork Tenderloin represents something more to me. It's a symbol of the balance I strive for in my life – a delicious meal prepared quickly and efficiently, allowing me to spend quality time with my family without sacrificing flavor or nutrition. It's a reminder that even amidst the whirlwind of daily life, I can find moments of joy and satisfaction in the simple act of cooking a good meal. And that, my friends, is a feeling worth savoring.
So, the next time you’re looking for a quick and delicious weeknight dinner, give this Maple-Dijon-Cider Pork Tenderloin a try. It's a recipe that’s become a staple in my kitchen, and I'm confident it will become a favorite in yours, too.
