Apple Cider Glazed Pork Tenderloin

• Gluten free

• Meat

  • 1 lb Pork tenderloin

• Produce

  • 1 Bay leaf
  • 2 Garlic cloves

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Honey

• Baking & Spices

  • 1 Black pepper
  • 2 tbsp Brown sugar
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Drinks

  • 11 oz Apple cider, sweet

• Dairy

  • 1 1/2 tbsp Butter

Found on recipetineats.com

Description

Ingredients

• 1lb/500g pork tenderloin
• 11oz/330ml sweet apple cider (alcoholic aka hard cider) - I used Rochdale Apple Cider (Note 1)
• 1 bay leaf, dried (or 2 fresh)
• 2 tbsp honey
• 2 tbsp brown sugar
• 2 garlic cloves, minced
• ½ tsp salt
• Black Pepper
• 1 tbsp olive oil
• 1½ tbsp butter
• 1 tbsp dijon mustard
• Salt and pepper

Directions

• Mix the Marinade ingredients in a bowl.
• Place Marinade and pork in a large ziplock bag and marinate in the refrigerator overnight, up to 24 hours.
• Remove pork in the marinade from the refrigerator 30 minutes prior to cooking (to bring to room temperature).
• Preheat oven to 180C/350F.
• Heat olive oil in a skillet over medium high heat. Remove pork from marinade (reserve marinade) and place in pan. Sear until golden brown all over - dont let it burn (Note 2).
• Transfer skillet to the oven and roast for 15 to 20 minutes, or until the internal temperature using a meat thermometer reads 145F/62C. (Note 3)
• Remove pork from skillet onto a plate and cover loosely with foil to rest while you make the sauce.
• Place skillet on the stove over high heat with butter. When the butter is melted, add reserved Marinade and mustard. Whisk until smooth.
• Bring to boil, then turn heat down so it is simmering VERY rapidly, and cook until the liquid becomes syrupy - about 4 to 5 minutes. Adjust salt to taste.
• Remove skillet from the stove, roll pork in the sauce, then remove and slice. Pour remaining sauce in the skillet into a jug and serve on the side.
• I served this with a fennel apple salad on the side. (Note 4)