Thyme and Dijon Pork Tenderloin with Cider Pan Sauce
This elegant Thyme and Dijon Pork Tenderloin with Cider Pan Sauce is the perfect main course to serve at a dinner party. It is easy enough to also serve for a weeknight dinner, too!
It’s fragrant Dijon and thyme crust locks in the tenderloin’s juiciness while it’s quick cider sauce adds just the right amount of deliciousness.
The entire dish comes together in under one hour so consider this for your next holiday main course!
Season the pork tenderloin with salt and pepper and set aside.
Combine Worcestershire sauce, garlic, oil, mustard, thyme and pepper together in a small bowl and set aside.
Sear the pork in a large skillet until browned on all sides.
Transfer the pork to a baking sheet and brush the Worcestershire mixture over the pork. Bake the pork until cooked through.
Melt butter in the reserved skillet and add shallot, spices, thyme and pepper. Cook until shallot is softened. Add vinegar followed by cider, mustard and salt.
Remove from heat after sauce is reduced and discard the whole spices.
Stir in the chives and butter and stir vigorously until the sauce is glossy and emulsified.
Transfer the pork to a cutting board and cut into thick slices. Plate on a serving platter and spoon the cider sauce over, sprinkling additional chives on top.
Serve with additional pan sauce on the side.
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Thyme and Dijon Pork Tenderloin with Cider Pan Sauce
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
- 2 (about 1 & 1/4-pound) pork tenderloins, silver skin trimmed
- 2 & 1/2 tsp kosher salt, divided
- 1 & 1/4 tsp black pepper, divided
- 1 tbsp Worcestershire sauce
- 1/2 tsp grated garlic
- 3 tbsp neutral cooking oil (such as avocado oil), divided
- 2 tbsp coarse-ground Dijon mustard, divided
- 1 tbsp finely chopped fresh thyme, divided
- 3 tbsp cold unsalted butter, divided
- 2 tbsp finely chopped shallot
- 2 whole allspice
- 2 whole cloves
- 2 juniper berries (optional)
- 3 tbsp apple cider vinegar
- 1 cup fresh apple cider
- 1 tbsp finely chopped fresh chives, plus more for garnish
Instructions
Preheat oven to 350°F. Line a large rimmed baking sheet with aluminum foil; set aside.
Pat pork dry with paper towels, and season with 2 teaspoons salt and 1/2 teaspoon pepper; set aside.
Whisk together Worcestershire sauce, grated garlic, 1 tablespoon oil, 1 tablespoon mustard, 2 teaspoons thyme, and 1/2 teaspoon pepper in a small bowl until smooth; set aside.
Heat remaining 2 tablespoons oil in a large stainless steel skillet over high until shimmering, about 3 minutes. Add pork; cook, turning occasionally, until well browned on all sides, 6 to 8 minutes total.
Remove from heat, and transfer pork to prepared baking sheet. Brush reserved Worcestershire mixture evenly over pork. Do not wipe skillet clean.
Bake pork until an instant-read thermometer inserted into the thickest portion of pork registers 140°F (for medium), 15 to 18 minutes, or until desired degree of doneness. Remove from the oven, and let rest for 5 to 10 minutes.
While pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low. Add shallot, allspice, cloves, juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper. Cook, stirring constantly, until shallot is softened, about 1 minute. Add vinegar; cook, scraping bottom of skillet to release any browned bits, until vinegar is nearly evaporated, about 2 minutes. Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.
Bring to a simmer over medium-high, and cook, stirring occasionally, until sauce thickens and is reduced to about 1/3 cup, about 8 minutes. Remove from heat; discard whole spices. Vigorously stir in chives and remaining 2 tablespoons butter until sauce is glossy and emulsified, about 1 minute.
Transfer pork to a cutting board, and cut into 1/2-inch-thick slices. Transfer to a platter, and spoon cider sauce over top. Garnish with additional chives.
Recipe from Food & Wine
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