Thyme-and-Dijon-Seared Pork Tenderloin with Cider Pan Sauce

• 总时间: 55 minutes

配料

2 (about 1 1/4-pound) pork tenderloins, silver skin trimmed

2 1/2 teaspoons kosher salt, divided

1 1/4 teaspoons black pepper, divided

1 tablespoon Worcestershire sauce

1/2 teaspoon grated garlic

3 tablespoons neutral cooking oil (such as avocado oil), divided

2 tablespoons coarse-ground Dijon mustard, divided

1 tablespoon finely chopped fresh thyme, divided

3 tablespoons cold unsalted butter, divided

2 tablespoons finely chopped shallot

2 whole allspice

2 whole cloves

2 juniper berries (optional)

3 tablespoons apple cider vinegar

1 cup fresh apple cider

1 tablespoon finely chopped fresh chives, plus more for garnish

步骤

Preheat oven to 350°F. Line a large rimmed baking sheet with aluminum foil; set aside.

Pat pork dry with paper towels, and season with 2 teaspoons salt and 1/2 teaspoon pepper; set aside. Whisk together Worcestershire sauce, grated garlic, 1 tablespoon oil, 1 tablespoon mustard, 2 teaspoons thyme, and 1/2 teaspoon pepper in a small bowl until smooth; set aside.

Heat remaining 2 tablespoons oil in a large stainless steel skillet over high until shimmering, about 3 minutes. Add pork; cook, turning occasionally, until well browned on all sides, 6 to 8 minutes total. Remove from heat, and transfer pork to prepared baking sheet. Brush reserved Worcestershire mixture evenly over pork. Do not wipe skillet clean.

Bake pork until an instant-read thermometer inserted into the thickest portion of pork registers 140°F (for medium), 15 to 18 minutes, or until desired degree of doneness. Remove from the oven, and let rest for 5 to 10 minutes.

While pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low. Add shallot, allspice, cloves, juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper. Cook, stirring constantly, until shallot is softened, about 1 minute. Add vinegar; cook, scraping bottom of skillet to release any browned bits, until vinegar is nearly evaporated, about 2 minutes. Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.

Bring to a simmer over medium-high, and cook, stirring occasionally, until sauce thickens and is reduced to about 1/3 cup, about 8 minutes. Remove from heat; discard whole spices. Vigorously stir in chives and remaining 2 tablespoons butter until sauce is glossy and emulsified, about 1 minute.

Transfer pork to a cutting board, and cut into 1/2-inch-thick slices. Transfer to a platter, and spoon cider sauce over top. Garnish with additional chives.

营养

• 卡路里: 423 kcal
• 总脂肪: 21 g
• 饱和脂肪: 7 g
• 不饱和脂肪: 0 g
• 胆固醇: 153 mg
• 钠: 799 mg
• 总碳水化合物: 7 g
• 膳食纤维: 1 g
• 总糖: 5 g
• 蛋白质: 50 g