Pork Tenderloin with Apple Cider Pan Sauce

From the roundup: 22 Easy High Protein Fall Dinners the Whole Family Will Actually Eat

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When practice runs until 6:30 and everyone piles through the door hungry, pork tenderloin with apple cider pan sauce is the answer because the whole thing wraps up in about 35 minutes, start to finish. I sear the tenderloin in a cast iron skillet, slide it into a 425-degree oven, and use that 15 minutes to set the table and get everyone washed up. The most important thing I learned: start checking the internal temp at 14 minutes, not 18, because this cut goes from juicy to dry in a matter of minutes. Pull it at 145 degrees, tent it with foil, and build the apple cider pan sauce in that same skillet while it rests, because the fond left behind from the sear is what makes the sauce taste like you spent far longer on dinner than you actually did.

Why you will love this

• One skillet handles both the sear and the pan sauce, so cleanup is minimal
• Active cooking time is about 25 minutes, which makes this realistic on a school night
• The apple cider and Dijon sauce has real depth without being sweet or fussy
• Pork tenderloin is a lean cut that stays juicy when you pull it at the right temperature
• Leftovers reheat well with a splash of broth, so lunch the next day is already handled

Tips for success

• Pat the tenderloin completely dry before seasoning. Moisture on the surface steams the meat instead of searing it, and you will miss the brown crust that makes the pan sauce worth anything.
• Let the cast iron preheat for a full two minutes before adding oil. If the oil shimmers the moment it hits the pan, you are ready. If it just sits there, wait another minute.
• Start checking the internal temperature at 14 minutes, not at the high end of the range. Tenderloin is narrow and cooks unevenly if you go by time alone. A meat thermometer is not optional here.
• Do not skip the cold butter at the end of the pan sauce. Adding it off the heat and swirling, rather than stirring, gives the sauce a smooth finish instead of a greasy one.

What to serve with this

• Mashed cauliflower soaks up the pan sauce well and keeps things lighter if that matters to your crew
• Egg noodles are the easy weeknight call, especially if you have kids who want something filling
• Roasted brussels sprouts or green beans can go in the oven at the same time as the pork if you use a separate sheet pan
• A simple green salad is enough if the tenderloin is the main event and you want dinner on the table fast

Substitutions

Apple cider is worth seeking out for this recipe because unfiltered cider has more body than apple juice, and the sauce reduces better. If you only have apple juice, it works, but add the teaspoon of apple cider vinegar at the end to cut the sweetness. Whole grain mustard is a fine swap for Dijon if that is what you have, though the sauce will look a little different. Dried thyme works in place of fresh, just use a quarter teaspoon instead of a full teaspoon.

For a dairy-free version, skip the butter finish and add an extra tablespoon of broth to loosen the sauce before serving. It will not have the same glossy texture, but the flavor holds up. Bone-in pork chops can replace the tenderloin, but plan for a longer oven time and check the temperature the same way.

Make-ahead and storage

You can season the raw tenderloin with the spice rub up to 24 hours ahead and leave it uncovered in the fridge. The dry surface actually helps it sear better when you are ready to cook. Store sliced pork and sauce in separate airtight containers in the refrigerator for up to three days. Reheat the pork in a covered skillet over low heat with a tablespoon of broth so it does not dry out. The sauce reheats quickly in a small saucepan over medium-low, and you may need to whisk it briefly if it has separated.

Pork tenderloin freezes reasonably well for up to two months if wrapped tightly, but the pan sauce does not freeze well because the butter base tends to break. If you are planning to freeze, store the pork plain and make a fresh batch of sauce when you reheat it.

Brittany Stage

Pork Tenderloin with Apple Cider Pan Sauce

Pork tenderloin sears in a cast iron skillet and finishes in a hot oven, then rests while you build a quick apple cider pan sauce in the same pan. It is a complete fall dinner that looks impressive but takes about 35 minutes total.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs pork tenderloin silver skin trimmed off
• 1 tsp kosher salt
• 1/2 tsp black pepper freshly ground
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil or avocado oil
• 3/4 cup apple cider not apple juice, unfiltered preferred
• 1/2 cup low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1 clove garlic minced
• 1 small shallot finely minced
• 1 tsp fresh thyme leaves or 1/4 tsp dried thyme
• 1 tbsp unsalted butter cold, to finish the sauce
• 1 tsp apple cider vinegar to balance the sauce, optional

Equipment

• 10 or 12 inch oven-safe cast iron skillet
• meat thermometer
• tongs
• aluminum foil

Method

 

1. Preheat your oven to 425 degrees F. Pat the pork tenderloin completely dry with paper towels. Dryness on the surface is what gives you a good sear. Mix the salt, pepper, garlic powder, and smoked paprika together in a small bowl, then rub the spice mixture all over the tenderloin on every side.
2. Heat a 10 or 12-inch oven-safe cast iron skillet over medium-high heat for about two minutes until it is very hot. Add the olive oil and swirl to coat. Lay the tenderloin in the pan and do not move it for three minutes. You want a deep brown crust. Flip it and sear the other side for three minutes. If the tenderloin is thick enough, use tongs to hold it on its side for another 30 seconds to sear the ends.
3. Transfer the entire skillet to the preheated oven. Roast for 14 to 18 minutes, depending on the thickness of your tenderloin. Start checking the internal temperature at 14 minutes by inserting a meat thermometer into the thickest part. You are looking for 145 degrees F. Pork tenderloin cooks fast and goes from perfect to dry quickly, so check early.
4. When the pork reaches 145 degrees F, remove the skillet from the oven. Transfer the tenderloin to a cutting board and tent it loosely with foil. Let it rest for at least five minutes. This rest is not optional. Cutting too soon sends all the juices straight onto the board instead of staying in the meat.
5. While the pork rests, make the pan sauce. Set the same skillet over medium heat on the stovetop. You should see browned bits stuck to the bottom of the pan. Add the minced shallot and garlic, stirring for about 60 seconds until softened.
6. Pour in the apple cider and use a wooden spoon or spatula to scrape up all those browned bits from the bottom of the skillet. That fond is flavor. Add the chicken broth, Dijon mustard, and fresh thyme. Stir to combine everything and bring the sauce to a simmer.
7. Let the sauce simmer and reduce for about five to six minutes until it has thickened slightly and coats a spoon. Taste it. If it feels too sweet, add the teaspoon of apple cider vinegar. Remove from heat and swirl in the cold butter until it melts into the sauce and gives it a glossy finish.
8. Slice the rested pork tenderloin into medallions about 3/4 inch thick. Arrange on a serving platter or individual plates over mashed cauliflower or egg noodles, and spoon the apple cider pan sauce generously over the top.

Notes

Sliced pork and sauce keep separately in the fridge for up to three days. Reheat pork in a covered skillet over low heat with a splash of broth. The tenderloin can be seasoned up to 24 hours ahead and refrigerated uncovered for a better sear.

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