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Description
Gluten-free pork tenderloin seared and roasted until tender, then served with a glossy maple-Dijon hard apple cider pan sauce.
Ingredients
- 1¼–1½ lb pork tenderloin (not pork loin)
- Vegetable oil, for searing
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 12 oz gluten-free hard apple cider
- 1 tablespoon pure maple syrup (not pancake syrup)
- 2 teaspoons Dijon mustard
- 2 tablespoons water
- 1½ teaspoons cornstarch
Instructions
- Preheat the oven to 450°F. Pat the pork tenderloin dry with paper towels, then season all over with the salt, pepper, garlic powder, and thyme.
- Heat a thin layer of vegetable oil in a large cast-iron skillet over medium-high heat. Sear the pork for 1–2 minutes on each of its four sides, until golden brown. Transfer the skillet to the oven and roast until the pork reaches an internal temperature of 140°F, about 8–15 minutes. Transfer the pork to a cutting board to rest.
- Carefully return the skillet to the stovetop over medium-high heat; the handle will be very hot. Add the hard cider, maple syrup, and Dijon mustard, whisk to combine, and simmer until slightly reduced, about 5 minutes.
- In a small bowl, stir together the water and cornstarch. Whisk the slurry into the skillet and simmer, whisking occasionally, until the sauce is thickened and glossy, about 3–4 minutes. If desired, strain the sauce to remove any burnt herbs or bits.
- Slice the pork and serve with the pan sauce.
Notes
- Use pork tenderloin, not pork loin.
- Check that the hard apple cider is certified gluten-free.
- Use pure maple syrup rather than pancake syrup.
- The skillet handle will be extremely hot after roasting; protect it with a potholder.
- Straining the sauce is optional.