Apple Cider Glazed Pork Tenderloin

Method10 steps

1. 1

   Step 1: Mix the cider, dried bay leaf (1), honey (2 tbsp), brown sugar (2 tbsp), minced garlic (2), ½ tsp marinade salt and black pepper in a bowl.

   Uses 330 ml sweet alcoholic hard apple cider · 1 dried bay leaf · 2 tbsp honey · 2 tbsp brown sugar · 2 garlic cloves, minced · ½ tsp salt, for the marinade · Black pepper, to taste, for the marinade

2. 2

   Step 2: Put the raw pork tenderloin (500 g) and all the mixed marinade in a large food-safe zip-lock bag or covered container. Refrigerate overnight, for no longer than 24 hours.

   Uses 500 g raw pork tenderloin · Mixed cider marinade

3. 3

   Step 3: Take the covered pork and marinade out of the refrigerator 30 minutes before cooking. Prepare the oven and pan during this wait.

   Wait before cooking · 30 minUses Marinated pork with its marinade

4. 4

   Step 4: Preheat the oven to 180°C / 350°F. Use an oven-safe skillet, or prepare a roasting dish for the seared pork.

5. 5

   Step 5: Heat the olive oil (1 tbsp) in the skillet over medium-high heat. Lift the pork out of the marinade, reserving the liquid for the sauce. Sear the pork until golden brown all over, turning it and reducing the heat if the sugary coating begins to burn.

   Uses 1 tbsp olive oil · Pork lifted from the marinade

6. 6

   Step 6: Transfer the skillet to the oven, or move the seared pork to the roasting dish. Roast for about 15–20 minutes, checking from 15 minutes with a meat thermometer, until the thickest part reaches at least 63°C / 145°F.

   Roast pork and check temperature · 15 minUses All seared pork

7. 7

   Step 7: Move the cooked pork to a clean plate and cover loosely with foil. Rest for at least 3 minutes while making the sauce.

   Rest the cooked pork · 3 minUses Roasted pork tenderloin

8. 8

   Step 8: Put the skillet back over high heat and melt the butter (1½ tbsp). Add the reserved marinade and Dijon mustard (1 tbsp), then whisk together.

   Uses 1½ tbsp butter · 1 tbsp Dijon mustard · Reserved marinade liquid

9. 9

   Step 9: Bring the sauce to a full rapid boil before tasting. Reduce the heat enough to maintain a very rapid simmer and cook for about 4–5 minutes, until syrupy. Remove the bay leaf, then season the cooked sauce with salt and black pepper to taste.

   Reduce the boiled cider glaze · 5 minUses Cider sauce with the reserved marinade · Salt and black pepper, to taste, for finishing

10. 10

    Step 10: Once the pork has rested for at least 3 minutes, take the skillet off the heat and roll the pork in the cooked glaze. Lift out and slice the pork for four portions. Pour the remaining glaze into a jug and serve alongside, adding as much as desired.

    Uses Rested pork tenderloin · Glaze for coating and serving