Prepare to transform your ordinary dinner into a culinary masterpiece with this irresistible Maple Dijon Cider Pork Tenderloin! Imagine tender, juicy pork with a golden-brown crust, glazed with a perfect balance of sweet maple syrup, tangy Dijon mustard, and crisp apple cider. This recipe is about to become your new go-to dish that will have your family and friends begging for seconds, wondering how you became such a kitchen wizard overnight.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1/4 cup apple cider
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 400°F (204°C). Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season the pork tenderloin generously with salt and black pepper on all sides, ensuring even coverage.
- In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider until well combined to create the glaze.
- Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers and begins to smoke slightly.
- Carefully place the seasoned pork tenderloin in the hot skillet and sear for 2-3 minutes on each side until a golden-brown crust forms.
- Pour half of the maple-Dijon glaze over the pork, turning to coat evenly.
- Transfer the skillet with the pork directly into the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).
- Brush the remaining glaze over the pork during the last 5 minutes of cooking for additional flavor and caramelization.
- Remove the skillet from the oven and let the pork rest for 5-7 minutes, which allows the juices to redistribute and ensures a moist result.
- Slice the pork tenderloin against the grain into 1/2-inch thick medallions and serve immediately with any remaining pan juices drizzled on top.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature before cooking to ensure even heat distribution.
- Pat Dry for the Perfect Sear: Use paper towels to remove excess moisture from the meat, which helps create that stunning golden-brown crust.
- Invest in a Meat Thermometer: For foolproof cooking, use an instant-read thermometer to check that the internal temperature reaches exactly 145°F (63°C).
- Don't Rush the Resting: Letting the meat rest after cooking is crucial. This allows the juices to redistribute, ensuring each slice is incredibly moist and flavorful.
- Glaze Timing Matters: Apply the glaze strategically during the last few minutes of cooking to prevent burning while maximizing caramelization.
- Slice Against the Grain: When serving, always slice the pork tenderloin against the grain to ensure the most tender, easiest-to-chew bites.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 75mg
