Entree: Jersey – Jersey Pork Tenderloin with Cider (Pan-seared pork tenderloin glazed with local cider and mustard)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 20 min

Total 50 min

Ingredients

- 2 pork tenderloins, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 2 large shallots, minced
- 2 garlic cloves, minced
- 1 cup (240 ml) dry Jersey cider or apple cider
- 1/2 cup (120 ml) low-sodium chicken stock
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) whole-grain mustard
- 2 tsp (2 g) fresh thyme leaves, chopped (or 3–4 sprigs)
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) honey or to taste (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Pat the pork tenderloins dry and season evenly with 1 tsp (6 g) kosher salt and 1/2 tsp (1 g) black pepper.
2. Heat 1 tbsp (15 ml) olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear the tenderloins on all sides until golden brown, about 2–3 minutes per side.
3. Transfer the skillet to the oven and roast the tenderloins until an instant-read thermometer reads 140°F (60°C) for medium, about 10–12 minutes depending on thickness. Remove from oven, transfer pork to a cutting board, tent with foil, and let rest while making the sauce.
4. Wipe the skillet if excessively browned, then return to medium heat and add 1 tbsp (15 ml) olive oil and 2 tbsp (28 g) butter. Add the minced shallots and sauté until soft and beginning to brown, 4–6 minutes.
5. Add the garlic and thyme and cook 30 seconds until fragrant. Pour in 1 cup (240 ml) cider and 1/2 cup (120 ml) chicken stock, scraping up any browned bits from the pan.
6. Stir in 2 tbsp (30 ml) Dijon mustard, 1 tbsp (15 ml) whole-grain mustard, 1 tbsp (15 ml) apple cider vinegar, and 1 tsp (5 ml) honey if using. Simmer uncovered until the sauce reduces and thickens slightly, about 6–8 minutes. Taste and adjust seasoning.
7. Slice the rested pork into 1/2-inch (1.3 cm) medallions and return to the skillet to coat briefly in the sauce, 1–2 minutes, or spoon the sauce over the slices.
8. Serve immediately garnished with additional thyme if desired and the cider-mustard pan sauce spooned over the pork.