Thyme-and-Dijon-Seared Pork Tenderloin with Cider Pan Sauce

Thyme-and-Dijon-Seared Pork Tenderloin with Cider Pan Sauce

from foodandwine.com
Entree
55 min
6 servings
423 kcal / serving

Tender pork tenderloing is seared with thyme and Dijon then topped with a rich apple cider pan sauce for an elegant, flavorful dish perfect for weeknights or entertaining.

Ingredients

  • 2(about 1 1/4-pound) pork tenderloins, silver skin trimmed
  • 2 ½ teaspoonskosher salt, divided
  • 1 ¼ teaspoonsblack pepper, divided
  • 1 tablespoonworcestershire sauce
  • ½ teaspoongrated garlic
  • 3 tablespoonsneutral cooking oil (such as avocado oil), divided
  • 2 tablespoonscoarse-ground dijon mustard, divided
  • 1 tablespoonfinely chopped fresh thyme, divided
  • 3 tablespoonscold unsalted butter, divided
  • 2 tablespoonsfinely chopped shallot
  • 2whole allspice
  • 2whole cloves
  • 2juniper berries (optional)
  • 3 tablespoonsapple cider vinegar
  • 1 cupfresh apple cider
  • 1 tablespoonfinely chopped fresh chives, plus more for garnish

Directions

  1. 1

    Preheat oven to 350°F. Line a large rimmed baking sheet with aluminum foil; set aside.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.