Teresa's Recipes
Honey-Glazed Pork Tenderloin with Savory Cider Sauce
Experience the succulent tenderness of perfectly roasted pork tenderloin, beautifully enhanced with a sweet honey glaze and served with a rich, tangy cider sauce. This dish, rooted in the hearty traditions of autumnal cuisine, brings together the rustic flavors of the countryside, reminiscent of apple harvests and comforting home-cooked meals. It's not just a meal, it's a sensory journey that takes you to the heart of a country farmhouse kitchen.
Ingredients
- 1 (about 1.5 lbs) Pork tenderloin
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 cup Apple cider
- 1 cup Chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons Honey
- 2 tablespoons Water
- 1 tablespoon Cornstarch
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 14g
- Carbs: 18g
- Protein: 51g
- Sodium: 850mg
- Sugar: 13g
Instructions
- Preheat the oven to 400°F (200°C).
- Season the pork tenderloin all over with salt and black pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the pork tenderloin.
- Sear the pork on all sides until it has a nice brown crust, about 2 minutes per side.
- 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).
- 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.
- 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.
- 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.
- Slice the rested pork tenderloin into 1/2-inch slices. Serve the slices drizzled with the cider sauce.