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 already have big plans to crack open a gluten-free cider to enjoy whilst cheering on the Hawkeyes, 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 inexpensive, and becomes as tender as steak after searing in a skillet on the stovetop followed by a brief roast in the oven. 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, preferably 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 as thin or as thick as you like then spoon the luscious, sticky pan sauce on top. MMMMM! I hope you love this simple, fall-inspired dinner – enjoy!
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