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
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.