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Apple Dijon Pork Tenderloin Recipe

User Rating 5 Star Rating (4 Reviews)


Apple Dijon Pork Tenderloin Recipe
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Apple and Dijon mustard pair perfectly in this tender and juicy pork tenderloin recipe. The sweet apple cider combines beautifully with the tangy Dijon mustard. Pork tenderloin is low in fat, and cooks in just 30 minutes.

Makes 4-6 Portions of Apple Dijon Pork Tenderloin

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 2 tbsp vegetable oil
  • 2 pork tenderloin, trimmed of excess fat
  • fresh ground black pepper to taste
  • salt to taste
  • 1 clove garlic, crushed
  • 2 tbsp cider vinegar
  • 2 cups apple cider, or juice
  • 1/4 cup Dijon mustard
  • 1 tbsp fresh rosemary, minced
  • 2 tbsp cold butter


Preheat oven to 375 degrees F.

Season the pork tenderloins well with black pepper and salt to taste. Heat the vegetable oil in a large frying pan, over med-high heat, until it begins to smoke. Sear the pork on all sides, about 2 minutes per side. Turn off the heat and transfer to a shallow baking pan. Roast the pork for about 30 minutes, or until the internal temperature reaches 145 degrees F.

While the pork is cooking, pour off the excess oil from the frying pan. Place over high heat, and add the garlic. Cook for just 30 seconds, and then add the vinegar, apple cider, Dijon mustard, and rosemary. Cook until the sauce reduces by about 2/3, and begins to slightly thicken. Turn off the heat, and whisk in the cold butter, stirring constantly until the butter is gone. Taste and adjust seasoning.

Remove the pork from the oven and move to a platter. Allow to rest for 10 minutes before slicing and serving with the warm sauce.

Note: Pork tenderloin is a very tender and lean cut of pork, and should not be served well-done. Pork is completely safe to eat cooked medium, and may be slightly pink in color if cooked properly.
User Reviews

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 5 out of 5
Perfect Pork Tenderloin, Member krazygrrl9

I love this recipe as written, but sometimes use cranberry juice in place of the apple cider. I serve it at least once a month, and hubby never tires of it.

0 out of 0 people found this helpful.

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