Scrumpied Tenderloin of Pork
Indulge in the irresistible flavors of Scrumpied Tenderloin of Pork, a dish that beautifully marries savory richness with a hint of sweetness. This recipe features perfectly seared pork tenderloin, bathed in a luscious apple cider glaze infused with Dijon mustard, honey, garlic, and fresh rosemary. The combination of golden-browned crust, tender, juicy meat, and a caramelized sauce makes this entrée a true crowd-pleaser. With just 15 minutes of prep time and a simple one-skillet method, it's an elegant yet approachable meal perfect for weeknight dinners or special occasions. Serve it alongside roasted vegetables or creamy mashed potatoes for a cozy and satisfying feast. Search keywords: pork tenderloin recipe, apple cider glaze, easy pork dinners.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 1.5 cups Apple cider
- 2 tablespoons Dijon mustard
- 2 tablespoons Honey
- 3 pieces Garlic cloves, minced
- 2 sprigs Fresh rosemary sprigs
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Trim any excess silver skin or fat from the pork tenderloins. Pat them dry with paper towels and season evenly with salt and black pepper.
Heat the olive oil in a large oven-proof skillet over medium-high heat. Once hot, sear the pork tenderloins for 2-3 minutes on each side until golden brown. Remove the pork from the skillet and set it aside.
In the same skillet, reduce the heat to medium and add the butter. Allow it to melt, then stir in the minced garlic and cook for 1-2 minutes or until fragrant.
Pour the apple cider into the skillet, stirring to deglaze the pan and scrape up any browned bits from the bottom. Add the Dijon mustard, honey, and rosemary sprigs, and stir until combined.
Return the pork tenderloins to the skillet, spooning some of the sauce over the top. Transfer the skillet to the preheated oven and roast for 18-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and transfer the pork to a cutting board. Tent it with aluminum foil and let it rest for 5-10 minutes to allow the juices to redistribute.
While the pork rests, return the skillet to the stovetop over medium heat. Simmer the sauce for 5-7 minutes until slightly thickened, stirring occasionally.
Slice the pork tenderloins into medallions, arrange them on a serving platter, and drizzle with the reduced sauce. Serve immediately, garnished with additional rosemary if desired.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 17.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
