Pork Tenderloin with Apple Cider Au Jus
Keeley Ardman DeSalvoShare
Pork and apples are a tried and true pairing. Here they come together by marrying boiled cider, from Woods Cider Mill, with the meat's pan juices. It's a fall favorite and easy, too: from stove to oven to table in under an hour. Versatile enough to serve warm or at room temperature, this main dish goes nicely with a roasted vegetable like Brussels sprouts. And if you happen to have leftovers, you can make yourself a terrific sandwich the next day.
serving size:
6
Cook time:
70
For the Meat
- 2 pork tenderloins, trimmed of silver skin
- 3 Tbsp Dijon mustard
- 3 Tbsp fresh thyme, finely chopped
- salt and pepper
- vegetable oil
For the Jus
- 3 Tbsp boiled cider
- 1 tsp cider vinegar
- 1/2 cup white wine
Directions
- Pat the tenderloins dry and rub all over with mustard. Sprinkle with the thyme, and season liberally with salt and pepper. Let stand at room temperature for 20 minutes, or in the refrigerator for up to 8 hours.
- When you're ready to cook, bring the meat back to room temperature if it's been in the fridge, and preheat the oven to 350º F.
- Choose a large sauté pan that you can use safely on the stovetop and in the oven, and will hold the meat in a single layer (it's fine if the loins curl up.)
- Coat the bottom of the pan with vegetable oil and heat over medium-high heat. When the pan is very hot add the meat and sear it for 2-3 minutes on each side. Don't worry if the coating sticks to the bottom of the pan, as it will become part of the jus that adds flavor later on.
- Transfer the pan to the oven and cook for 20-25 minutes, until the center of the meat registers 140º on an instant-read thermometer.
- Remove the meat to a cutting board, tent with foil, and let it rest for 10 minutes—it will keep cooking.
- Slice the meat into rounds about a half-inch thick and arrange on a platter. Tent again while you make the jus.
- Return the sauté pan to the stove. Over a medium flame add the boiled cider, wine, and any juices from the cutting board. Stir constantly, scraping up any browned bits as you go, until blended and slightly thickened, about 2 minutes. If it boils out too quickly, add water or more wine to thin.
- Pour the jus directly over the pork and serve warm or at room temperature.
Originally published by Pam Abrams
