I’ve officially got my sights set on fall! Bring on orchard visits, big bowls of chili, cozy sweatshirts, and of course, college football. The University of Iowa has their first game this weekend and I could NOT be more excited. I’ve already got big plans to crack open a gluten-free cider to enjoy whilst cheering on the Hawks, saving one to make this incredible, 1 skillet Maple-Dijon-Cider Pork Tenderloin afterwards.
Whether you make this 30 minute pan roasted pork tenderloin as a weekend treat or quick weeknight dinner, just promise me you’ll make it!
Fork Tender Pan Roasted Pork Tenderloin
Pork tenderloin is one of my favorite cuts of meat to utilize for quick and easy dinners because it cooks quickly, is usually quite inexpensive, and becomes as tender as steak after searing in a skillet on the stovetop followed by a brief roast in the oven. Translation: pan roasting, y’all!
In this version, pork tenderloin is seared in a skillet on the stovetop to lock in its juices then the whole thing is slid into the oven to roast until tender – we’re talking 15 minutes, tops. While the pork tenderloin rests, a saucy, fall-inspired glaze made from hard apple cider, pure maple syrup, and Dijon mustard simmers in the same skillet then is drizzled over fat and juicy slices of pork.
Make once, and I promise you’ll be inventing reasons to devour this succulent, pan roasted pork dish again and again and again. Break out your cast irons, preheat the oven, and let’s get cooking!
How to Make This Dish
Start by heating a thin layer of high heat cooking oil in an oven safe skillet (preferably cast iron – I have this enameled cast iron skillet) over medium-high heat. Season a 1-1/4 – 1-1/2lb pork tenderloin all over with salt, pepper, garlic powder, and dried thyme then sear for 1-2 minutes on all four sides, or until each side is golden brown.
NOTE: a pork tenderloin is not the same thing as a pork LOIN, so be sure to get the TENDERLOIN at the grocery store!
Place the entire skillet into a 450 degree oven then roast until the internal temperature of the tenderloin reaches 140 degrees, 8-15 minutes depending on the size of your tenderloin. Transfer the pork to a cutting board to rest while you make the Maple-Dijon-Cider pan sauce.
Place the skillet back over medium-high heat then add a 12oz can or bottle gluten-free hard apple cider, pure maple syrup, and dijon mustard and whisk to combine. If there are burnt herbs or anything you can strain them out with a skimmer or pour the sauce through a fine mesh sieve at the very end.
NOTE: remember that the skillet will be blazing hot from the oven – I keep a hot pad on the skillet handle so I don’t forget!
I love using Smith & Forge Cider in this recipe, by the way. It’s one of the driest, least-sweet ciders I’ve had and lends such a light and tart flavor to this pan sauce. Super good!
Let the sauce simmer and reduce for 5 minutes then whisk in corn starch mixed with water and continue to simmer until the sauce is thick and bubbly, another 3-4 minutes. That’s all she wrote!
Slice the pork (I prefer thick slices while Ben requires his shaved very thin and at a diagonal thank you very much,) then spoon the luscious, sticky pan sauce on top. MMMMM! I hope you love this simple, fall-inspired dinner – enjoy!
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Maple-Dijon-Cider Pork Tenderloin
1 skillet and 30 minutes is all it takes to make Maple-Dijon-Cider Pork Tenderloin. Saucy and succulent, this scrumptious gluten-free dinner recipe will knock your socks off.
- 1-1/4 - 1-1/2lb pork tenderloin (not pork LOIN)
- 1/2 teaspoon each salt, pepper, garlic powder, dried thyme
- 12oz gluten free hard apple cider (I like Smith & Forge)
- 1 Tablespoon pure maple syrup (not pancake syrup)
- 2 teaspoons Dijon mustard
- 2 Tablespoons water
- 1-1/2 teaspoons corn starch
- Preheat oven to 450 degrees. Pat pork tenderloin dry with paper towels then season all over with seasonings.
- Heat a thin layer of high heat cooking oil in a 11-12” cast iron skillet over medium-high heat. Sear pork tenderloin for 1-2 minutes on all four sides, or until golden brown on each side, then place the entire skillet into the oven and roast until the internal temperature reaches 140 degrees, 8-15 minutes. Transfer the pork tenderloin to a cutting board to rest while you make the pan sauce.
- Place skillet back over medium-high heat being VERY CAREFUL with the skillet handle as it will be extremely hot from the oven (I keep a hot pad on the handle so I don’t forget it's hot.) Add hard apple cider, maple syrup, and dijon mustard to the skillet then whisk to combine and simmer until sauce is slightly reduced, 5 minutes. Stir together water and cornstarch in a small bowl then pour into skillet and whisk to combine. Continue to simmer while occasionally whisking until sauce is thickened and glossy, 3-4 more minutes. Pour sauce through a fine mesh strainer or use a skimmer to remove any burnt herbs or bits if desired. Slice pork then serve with pan sauce.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.