Cider Braised Pork Tenderloin
Lean pork tenderloin braised in apple cider creating moist and tender pork with a sweet and comforting pan gravy.
Servings: 6
Ingredients
- 1 1/2 - 2 pound pork tenderloin
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of cumin
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoon of olive oil
- 2 cups of apple cider
- 1 tablespoon of pure maple syrup
- 1 tablespoon of dijon mustard
- 1 tablespoon of butter
- 1/2 cup of stock (chicken, beef or pork)
- 1 tablespoon of cornstarch
Instructions
- Preheat your oven to 450 degrees
- Pat the tenderloin dry with paper towels and season all sides with the garlic powder, onion powder, cumin, salt and black pepper
- Add 2 tablespoons of olive oil into a cast iron skillet placed over medium to medium high heat
- Sear the tenderloin on all sides to form a golden brown crust
- Add 2 cups of apple cider into skillet and use a wooden spoon to work up any browned bits from the bottom of the skillet
- Transfer the skillet into the 450 degree oven and cook for 12-15 minutes or until the pork’s internal temperature reaches 145 degrees
- Transfer the tenderloin onto a cutting board and cover with foil and a kitchen towel to help it stay warm
- Place the skillet over medium heat and bring the cider to a simmer
- Add a tablespoon of pure maple syrup, a tablespoon of dijon mustard and a tablespoon of butter
- Whisk 1/2 cup of chicken or beef stock with a tablespoon of cornstarch until smooth and add this into the skillet
- Simmer the sauce until slightly thickened and then remove from the heat
- Slice the tenderloin and drizzle with the sauce
- Enjoy!