Apple Mustard Pork Tenderloin is seasoned pork, roasted in the oven for a quick, flavorful meal. This easy pork recipe is perfect for company, but simple enough for a weeknight dinner!
Apple Mustard Pork Tenderloin
Pork tenderloin is such a versatile cut of meat. From stir frying to grilling to roasting, the options are endless. Since pork tenderloin is a lean cut, a glaze helps keep the meat moist and tender as well as adding loads of flavor. I reduced some apple cider, added brown sugar, soy sauce, Worcestershire and a few dollops of grainy mustard to make a delicious glaze with loads of flavor.
If you have some extra time, try brining your pork for an hour before roasting to ensure every slice is juicy. I mix 1 tablespoon of kosher salt and 1 tablespoon brown sugar in a cup of warm (not hot) water. Place in a large Ziploc bag with the pork and brine for 30 minutes to 2 hours before roasting or grilling.
Simple Dinner Recipes
After the chaos of the holidays, it’s time to get back to reality. Quick and simple dinner recipes are needed as the kids head back to school and meal time becomes hectic again. This glazed apple mustard pork tenderloin is elegant enough for dinner guest, yet you won’t break a sweat making it. I served this with sauteed apples, but applesauce would be a marvelous pairing as well. These Crispy Smashed Potatoes are always a hit and a yummy side dish.
Kitchen Tools I Use to Make Apple Mustard Pork Tenderloin:
- Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack
- Instant Read Meat Thermometer
Apple Mustard Pork Tenderloin
An easy, flavorful pork recipe you can have on the table in less than an hour.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Entree, Pork
- Method: Roasting
- Cuisine: American
- 2 pork tenderloins
- 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
- Preheat the oven to 350º.
- Remove the meat from the refrigerator to bring to take off the chill for about 30 minutes.
- 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.
- Place the pork in a pan fit with 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.
- Reheat any leftover glaze.
- Remove from oven, then using a clean brush, apply another coat of glaze. Tent with foil. Allow to rest for about 15 minutes before slicing and serving.
From the Sunday Supper Contributors:
The Sunday Supper Tastemakers have you covered with some amazing and easy supper recipes. I bet you’ll find a winner to try out this week.
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