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Maple-Dijon-Cider Pork Tenderloin
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Serves 8 |
One skillet and 30 minutes are all you need.
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Ingredients:
2 pork tenderloins, 1 lb. each
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon vegetable oil
4 teaspoons Dijon mustard
2 cans hard apple cider, 24 oz.
2 tablespoon pure maple syrup
2 teaspoons corn starch
4 tablespoons water
Directions:
Preheat oven to 450° F.
Combine the salt, thyme, black pepper and garlic powder in a small bowl. Season the pork tenderloins with the mixture.
Pour the vegetable oil into a large oven-safe skillet. Bring to medium-high heat. Place the pork tenderloins in the skillet and sear for 1-2 minutes on all four sides. Transfer the skillet to the oven and roast 12-15 minutes. Remove the skillet from the oven and transfer the pork tenderloins to a cutting board to rest.
Pour the Dijon mustard, hard apple cider, and maple syrup in the same skillet. Whisk to combine and let simmer for 5 minutes.
Stir together the cornstarch and water in a small bowl. Pour the mixture in the skillet and stir to combine. Let simmer for 3-4 minutes, stirring occasionally. Remove from heat.
Slice the pork tenderloin and transfer the pieces to serving plates. Drizzle the sauce from the pan over the pork and enjoy!
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Maple-Dijon-Cider Pork Tenderloin
Serves 8
Ingredients:
2 pork tenderloins, 1 lb. each
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon vegetable oil
4 teaspoons Dijon mustard
2 cans hard apple cider, 24 oz.
2 tablespoon pure maple syrup
2 teaspoons corn starch
4 tablespoons water
Directions:
Preheat oven to 450° F.
Combine the salt, thyme, black pepper and garlic powder in a small bowl. Season the pork tenderloins with the mixture.
Pour the vegetable oil into a large oven-safe skillet. Bring to medium-high heat. Place the pork tenderloins in the skillet and sear for 1-2 minutes on all four sides. Transfer the skillet to the oven and roast 12-15 minutes. Remove the skillet from the oven and transfer the pork tenderloins to a cutting board to rest.
Pour the Dijon mustard, hard apple cider, and maple syrup in the same skillet. Whisk to combine and let simmer for 5 minutes.
Stir together the cornstarch and water in a small bowl. Pour the mixture in the skillet and stir to combine. Let simmer for 3-4 minutes, stirring occasionally. Remove from heat.
Slice the pork tenderloin and transfer the pieces to serving plates. Drizzle the sauce from the pan over the pork and enjoy!
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