Thyme-and-Dijon-Seared Pork Tenderloin with Cider Pan Sauce

If you’re looking for a showstopping, juicy pork tenderloin recipe, you’ve just found it. A quick sear in a hot pan seals in the moisture before being brushed with a simple dijon, Worcestershire sauce and thyme glaze and roasted until perfectly cooked through. Meanwhile, an easy pan sauce with shallots, clove, juniper, and allspice are simmered with fresh apple cider until reduced and thickened. A touch of butter finishes the sauce to give it a rich and luscious mouthfeel. Serve the pork with mashed potatoes or rice, and your favorite roasted vegetables.

What is the difference between apple cider and apple juice?

Apple cider and apple juice both contain apples that have been pressed for their juice, but they differ in how they are processed. Generally, apple cider is unfiltered and unpasteurized, resulting in a drink that needs to be refrigerated and has a richer apple flavor. Apple juice is the opposite and is typically filtered and pasteurized, allowing for it to be more shelf-stable and giving it a sweeter taste and paler color.

What is pan sauce made of?

A pan sauce is a quick and easy sauce that you build in the skillet after you’ve seared or browned a protein. The basic formula is that you add some aromatics, deglaze the pan with wine or broth to lift up all those browned flavorful bits, then add and reduce a liquid such as stock or, in this case, apple cider. You then finish the sauce with some butter or even cream, depending on the desired flavor and texture.

Notes from the Food & Wine Test Kitchen

Don’t worry if your tenderloin seems a little bigger than your skillet. You can curve or bend them to fit, or cut the tenderloin in half crosswise to make it fit in the pan.

This recipe doesn’t yield a ton of sauce, but if you want things saucier, you could easily double the sauce, though it’ll need more time to reduce.