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

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

6 servings
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

  • pork tenderloins

    silver skin trimmed, about 1 1/4-pound

    2
  • kosher salt

    divided

    2 ½ tsp
  • black pepper

    divided

    1 ¼ tsp
  • worcestershire sauce
    1 tbsp
  • grated garlic
    ½ tsp
  • neutral cooking oil

    divided, such as avocado oil

    3 tbsp
  • coarse-ground dijon mustard

    divided

    2 tbsp
  • finely chopped fresh thyme

    divided

    1 tbsp
  • cold unsalted butter

    divided

    3 tbsp
  • finely chopped shallot
    2 tbsp
  • whole allspice
    2
  • whole cloves
    2
  • juniper berries

    optional

    2
  • apple cider vinegar
    3 tbsp
  • fresh apple cider
    1 c
  • finely chopped fresh chives

    plus more for garnish

    1 tbsp

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.

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

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

4.9(14)55 min6 servings423 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 14 ratings

foodandwine.com
4.9(14 reviews)
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Rating Breakdown

About this Recipe

Craving an elegant yet approachable entree that’s perfect for both weeknights and special occasions? This Thyme-and-Dijon-Seared Pork Tenderloin with Cider Pan Sauce delivers gourmet flavors in just 55 minutes, making it a stellar choice for any home cook looking to impress.

The beauty of this recipe lies in its balanced flavors and the star ingredient: tender pork tenderloin. By searing the pork with aromatic thyme and zesty Dijon mustard, you build a foundational layer of savory goodness. This is then beautifully complemented by a rich, tangy pan sauce, infused with sweet fresh apple cider, bright apple cider vinegar, and warm, fragrant spices like allspice and cloves.

You can anticipate perfectly cooked, juicy pork with a lovely exterior, subtly infused with herbaceous thyme and the distinctive bite of Dijon. The pan sauce is the real highlight, offering a delightful contrast of sweet and savory with a hint of tang, enriched by finely chopped shallots and the unique, optional aroma of juniper berries. Each bite will be tender, deeply flavorful, and incredibly satisfying, striking a perfect balance between sophisticated and comforting.

While the classic combination of flavors is superb, you can easily adapt this dish to your pantry. If you don't have fresh thyme, dried thyme can be used, but remember to use about a third of the amount. For a slightly different aromatic profile in the sauce, consider swapping the optional juniper berries for a small bay leaf, or simply omit them. Don't have apple cider vinegar on hand? A good quality white wine vinegar can provide a similar tang to the pan sauce.

This flavorful pork tenderloin is an ideal centerpiece for a cozy dinner party or a memorable family meal. Serve it alongside creamy mashed potatoes or roasted root vegetables to beautifully soak up every last drop of that incredible cider pan sauce. A final sprinkle of fresh chives adds a bright, fresh finish and lovely color.

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