Apple Cider Glazed Pork Tenderloin
Ingredients
Main
- 1 lb/500g pork tenderloin
Marinade
- 11 oz/330ml sweet apple cider (alcoholic aka "hard cider") - I used Rochdale Apple Cider (Note 1)
- 1 bay leaf, dried (or 2 fresh)
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1/2 tsp salt
- Black Pepper
To Cook
- 1 tbsp olive oil
Sauce
- 1 1/2 tbsp butter
- 1 tbsp dijon mustard
- Salt and pepper
Instructions
- 1
Marinade - Mix the Marinade ingredients in a bowl.
- 2
Marinade - Place Marinade and pork in a large ziplock bag and marinate in the refrigerator overnight, up to 24 hours.
- 3
To Cook - Remove pork in the marinade from the refrigerator 30 minutes prior to cooking (to bring to room temperature).
- 4
To Cook - Preheat oven to 180C/350F.
- 5
To Cook - Heat olive oil in a skillet over medium high heat. Remove pork from marinade (reserve marinade) and place in pan. Sear until golden brown all over - don't let it burn (Note 2).
- 6
To Cook - Transfer skillet to the oven and roast for 15 to 20 minutes, or until the internal temperature using a meat thermometer reads 145F/62C. (Note 3)
- 7
To Cook - Remove pork from skillet onto a plate and cover loosely with foil to rest while you make the sauce.
- 8
To Cook - Place skillet on the stove over high heat with butter. When the butter is melted, add reserved Marinade and mustard. Whisk until smooth.
- 9
To Cook - Bring to boil, then turn heat down so it is simmering VERY rapidly, and cook until the liquid becomes syrupy - about 4 to 5 minutes. Adjust salt to taste.
- 10
To Cook - Remove skillet from the stove, roll pork in the sauce, then remove and slice. Pour remaining sauce in the skillet into a jug and serve on the side.
- 11
To Cook - I served this with a fennel apple salad on the side. (Note 4)
