Honey-Glazed Pork Tenderloin with Savory Cider Sauce

Ingredients

Pork tenderloin

1 (about 1.5 lbs)

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Olive oil

1 tablespoon

Apple cider

1 cup

Chicken broth

1 cup

Dijon mustard

2 tablespoons

Honey

2 tablespoons

Water

2 tablespoons

Cornstarch

1 tablespoon

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the pork tenderloin all over with salt and black pepper.
3. Heat the olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the pork tenderloin.
4. Sear the pork on all sides until it has a nice brown crust, about 2 minutes per side.
5. Transfer the skillet to the preheated oven and roast the pork for 20-25 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 145°F (63°C).
6. Remove the skillet from the oven (be careful, the handle will be hot!). Place the pork on a cutting board, cover it loosely with foil, and let it rest for 5 minutes.
7. While the pork is resting, prepare the cider sauce. In the same skillet, combine the apple cider, chicken broth, Dijon mustard, and honey. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and let it simmer for 5 minutes to reduce slightly.
8. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour this slurry into the skillet, stirring constantly, until the sauce thickens, about 2 minutes.
9. Slice the rested pork tenderloin into 1/2-inch slices. Serve the slices drizzled with the cider sauce.