• 2 pork tenderloins, trimmed of silver skin
  • 3 tablespoon Dijon mustard
  • 3 tablespoon fresh thyme, finely chopped
  •  salt and pepper
  •  vegetable oil
  • 3 tablespoon boiled cider
  • 1 teaspoon cider vinegar
  • 1/2 cup white wine


  1. 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.
  2. 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 350 degrees F.
  3. Choose a large saute 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.)
  4. 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.
  5. Transfer the pan to the oven and cook for 20-25 minutes, until the center of the meat registers 140 degrees F on an instant-read thermometer.
  6. Remove the meat to a cutting board, tent with foil, and let it rest for 10 minutes -- it will keep cooking.
  7. Slice the meat into rounds about a half-inch thick and arrange on a platter. Tent again while you make the jus.
  8. Return the saute 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.
  9. Pour the jus directly over the pork and serve warm or at room temperature.

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