Thyme and Dijon Seared Pork Tenderloin With Cider Pan Sauce
Pork Tenderloin is the other "White Meat". I enjoy pork tenderloin for many reasons, being the ease in preparation, the flavor, and the health benefits! There is a two fold secret to create a delicious crust, then roast it in a glaze until the center is light pink. Reducing apple cider with warm spices concentrates before the cider is mounted with butter for a Lucious pan sauce.
Ingredients:
2 (about 1 1/4 lb) pork tenderloins, silver skin removed
2 1/4 teasoons kosher salt, divided
1 1/4 teaspoon black pepper, divided
1 tablespoon Worcestershire sauce
1/2 teaspoon grated garlic
3 tablespoons neutral cooking oil, such as avocado oil
2 tablespoons course ground Dijon mustard, divided
1 tablespoon finely chopped thyme, divided
3 tablespoons cold unsalted butter, divided
2 tablespoons finely chopped shallot
2 whole allspice
2 whole cloves
2 juniper berries (optional)
3 tablespoons apple cider vinegar
1 cup fresh apple cider (see note)
1 tablespoons finely chopped fresh chives
Directions:
Preheat oven to 350*F. Line a linage rimmed baking sheet with aluminum foil. Set aside.
Pat the pork tenderloin dry with paper towels. Remove the silver skin.
Season with 2 teaspoons salt and 1/2 teaspoon pepper, set aside. Whisk Worcestershire sauce and grated garlic, 1 tablespoon oil, 1 tablespoon mustard, 2 teaspoons thyme, 1/2 teaspoons pepper in a small bowl, set aside.
Heat remaining 2 tablespoon oil in a large stainless steel skillet over a high heat until the oil is shimmering, about 3 minutes.Add the pork turning occasionally until well browned on all sides, 6 to 8 minutes total.
Remove from heat and transfer to a prepared baking sheet. Brush reserved Worcestershire mixture evenly over pork. Do not wipe the skillet clean.
Bake pork until an instant thermometer-read, inserted in the thickest portion of the pork reads 140*F, (for medium), 15 to 18 minutes, or until desired degree of doneness. Remove from oven, and let rest for 5 to 10 minutes.
While the pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low heat. Add shallot, allspice, cloves, juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper. Cook stirring often until shallow is softened, about 2 minutes. Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.
Bring to simmer over medium-high heat and cook stirring occasionally until sauce thickens and is reduced to about 1/3 cup, about 8 minutes. Remove from heat, discard the spices. Vigorously stir in chives and remaining 1 tablespoon butter until sauce is glossy and emulsified about 1 minute.
Transfer the 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.
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