This Apple Mustard Pork Tenderloin is sure to make your tastebuds do a little happy dance. It is so mouthwatering, tender, full of flavor, and easy to make. The apple, mustard, and pork compliment each other splendidly. Pork has been served on tables for centuries. It’s a wonderful entrée due to both the affordability and the amazing flavor you can get from it, if done right. I have always been a fan of pork chops and applesauce, even though as a kid they always seemed to be overdone. Pork has been served with apples since the 1700’s. Everytime I think about making a pork dish, my thought goes instantly to incorporating apples into the recipe. This pork recipe has become one of my favorites and I use it all the time.
I start by brining pork tenderloin in a simple brine mixture with apples, maple syrup, and several more ingredients for extra flavor. I really like to brine it overnight, but sometimes you get busy with life, aren’t as prepared as you’d like to be, and only have a few hours to brine the pork. That’s okay! Even a couple of hours in the brine will enhance the flavor and give you a more tender piece of meat.
Next, remove the pork from the brine, pat it dry with paper towels, and season the entire tenderloin with Sylva’s Kitchen Faultiline Seasoning (or your favorite seasoning, if you haven’t yet discovered Faultline). This next step sounds kind of crazy, but trust me it works! I mix equal parts of mustard and unsweetened applesauce. I use spicy brown or dijon mustard, but any mustard will taste amazing. I slather that onto the tenderloin.
Once that is done, I let the loin rest while I get an oven-proof skillet ready for the cooking process. I add olive oil, butter, garlic, and a sprig of rosemary to the skillet and put it on medium-high heat. When its hot, I place the tenderloin into the skillet and sear it for a few minutes on each side. Then, I remove the rosemary and place the hot skillet and pork into a 350 degree oven for 20-25 minutes.
While the pork is cooking, mix 3 tablespoons of mustard with 3 tablespoons of maple syrup. After 20-25 minutes remove the skillet from oven using a pot holder. Don’t forget it’s hot–I’ve burned myself several times and was not a happy camper! Liberally glaze the tenderloin with the mustard/maple syrup mixture and put back into the oven for 10 more minutes. Remove skillet from oven, remove the tenderloin from the skillet, placing it on a cutting board and tenting (covering) it with foil for 10-15 minutes to let it rest. At this point, I like to return the skillet to the stove and deglaze it with either a little broth or wine. Cognac works great too, just be sure to burn off the alcohol if serving to children or someone who doesn’t drink.
After the pan is deglazed, add some butter and flour to make a roux Once the roux has cooked a little and is somewhat brown and nutty smelling, I like to add broth (chicken, beef, or pork) to finish off the pan sauce. This recipe is amazingly mouth watering. Serve it with mashed potatoes and gravy, rice pilaf, or your favorite side dish. I really hope you enjoy this recipe as much as I and my family do.
