Pan-Seared Pork Tenderloin with Apple-Cider Glaze
Ingredients
- 1½ poundspork tenderloin
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- 1shallot
- ¾ cupapple cider
- 1 tablespoonDijon mustard
- 3 sprigfresh thyme
- 2 tablespoonunsalted butter
Prep
- 01
Slice 1 shallot into thin rings.
- 02
Measure 3/4 cup apple cider.
Method
- 01
Remove the pork tenderloin from the refrigerator 10 minutes before cooking. Pat it dry and season generously on all sides with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Sear the pork for 3 to 4 minutes per side until golden brown. Transfer to a cutting board and rest for 5 minutes, then cut into 1-inch-thick slices.
- 03
In the same skillet, add the sliced shallot and sauté for 1 minute until softened.
- 04
Pour in 3/4 cup apple cider and add 1 tablespoon Dijon mustard, scraping up any browned bits from the pan. Add the thyme sprigs and simmer for 3 to 4 minutes until the liquid reduces by half and thickens slightly.
- 05
Stir in 2 tablespoons unsalted butter until melted. Return the pork slices to the pan, turn them gently in the glaze, and cook for 1 minute to warm through. Taste and adjust seasoning with salt and pepper. Serve immediately with the glaze spooned over the top.
Spice Tips
For deeper flavor, add 1/4 teaspoon smoked paprika to the glaze. A pinch of cayenne brings subtle heat. Finish with fresh sage or rosemary for herbaceous complexity.
The pork is done when the thickest part reaches 140°F on an instant-read thermometer (it will carry over to 145°F as it rests). Don't skip the resting step—it keeps the meat juicy. Serve with roasted vegetables or a simple green salad.