Apple Mustard Pork Tenderloin


  •  2 pork tenderloins (Remove from fridge about one hour before baking)
  •  Kosher salt
  •  Freshly ground black pepper
  •  1 1/2 cups apple cider
  •  2 tablespoons brown sugar
  •  1 tablespoon soy sauce
  •  1 tablespoon Worcestershire sauce
  •  3 tablespoons coarse ground mustard


  1. Preheat the oven to 350º.
  2. Remove the meat from the refrigerator to bring to take off the chill for about 30 minutes.
  3. Make the glaze by reducing the cider in half by simmering it in a saucepan. Add the brown sugar, soy sauce, Worcestershire, and mustard and whisk until combined. Simmer for about 5 minutes, until thickens slightly.
  4. Place the pork in a pan fit with a rack and roast for about 15 minutes. Start brushing the pork with the glaze, every 5-10 minutes, until the internal temperature reaches 150º.
  5. Reheat any leftover glaze.
  6. Remove from oven, then using a clean brush, apply another coat of glaze. Tent with foil.
  7. Allow pork to rest for about 15 minutes before slicing and serving.


Serve with baked Use Golden Delicious or Honeycrisp Apples or jarred applesauce

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