Description
A succulent pork tenderloin marinated in a sweet and tangy apple cider glaze, enhanced with honey, brown sugar, garlic, and Dijon mustard. This recipe brings a perfect balance of flavors complemented by a tender, juicy texture, ideal for a comforting dinner.
Ingredients
Scale
Marinade
- 11 oz/330 ml sweet apple cider (hard cider recommended)
- 1 bay leaf (dried or 2 fresh)
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1/2 tsp salt
- Black pepper to taste
- 1 tbsp Dijon mustard
Main
- 1 lb/500 g pork tenderloin
- 1 tbsp olive oil
- 1 1/2 tbsp butter
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a bowl, thoroughly mix sweet apple cider, bay leaf, honey, brown sugar, minced garlic, salt, black pepper, and Dijon mustard. This combination creates a flavorful marinade that infuses the pork with sweetness and spice.
- Marinate the Pork: Place the pork tenderloin and the prepared marinade into a large ziplock bag. Seal it well and refrigerate, allowing the pork to marinate overnight or for up to 24 hours to absorb maximum flavor and tenderness.
- Brown the Pork: Remove the pork from the marinade (reserve marinade) and pat dry. Heat olive oil in a skillet over medium-high heat. Add pork tenderloin and sear on all sides until browned, about 2-3 minutes per side. This step locks in juices and adds a rich crust.
- Prepare the Glaze: Remove pork from skillet and set aside. In the same skillet, add butter and pour in the reserved marinade. Bring to a simmer and reduce the liquid until it thickens into a glaze, stirring occasionally. This concentrates flavors into a luscious sauce.
- Cook the Pork Tenderloin: Return pork tenderloin to the skillet with the glaze. Reduce heat to medium-low, cover, and cook for about 20 minutes or until the internal temperature reaches 145°F (63°C), turning occasionally to coat with glaze.
- Rest and Serve: Remove pork from the skillet and let it rest for 5 minutes. Slice the tenderloin, drizzle with the apple cider glaze from the pan, and serve immediately for a juicy and flavorful meal.
Notes
- For the best flavor, use sweet hard apple cider rather than juice.
- Marinating overnight significantly enhances tenderness and flavor but can be done for a minimum of 4 hours if short on time.
- Ensure the pork reaches an internal temperature of 145°F (63°C) for safe consumption.
- Use a meat thermometer for precise cooking.
- Serve with roasted vegetables or mashed potatoes for a complete meal.
