Spice-rubbed Pork Tenderloin with Mustard-Apple Gravy
- 2 pork tenderloins
- 1 cup fresh apple cider (Mine came from Rainbow Orchards, out of Camino, CA)
- 2 1/4 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp ground ginger
- 1/2 teaspoon ground pepper
- 1/2 c diced onion
- 1 clove garlic, minced
- 2 Tbsp bourbon (see my Note)
- 1 cup apple cider- reserved from marinating the pork
- 1 cup chicken stock
- 2 tsp cider vinegar
- 2 tsp Dijon mustard
- 1 Tbsp butter
Note: If you are not one to keep a lot of alcohol in your house you can pick up miniature bottles (like the kind on airplanes) from your local liquor store. You can substitute bourbon for sherry or dry white wine, or you can omit alcohol from the sauce altogether.
- Marinate your pork tenderloins in apple cider and 1 teaspoon of kosher salt. I did this step for 1 hour, but you could let your meat marinate for up to 8 hours in advance.
- After marinating, reserve liquid and pat the tenderloin dry. Make your spice mixture with the remaining 1 1/4 teaspoon kosher salt, cumin, ground ginger and black pepper. Rub even over both tenderloins.
- Heat your oven to 400 F and a skillet over medium-high heat. Add oil to your pan (enough to coat the bottom) and sear the pork on all sides. Transfer to a baking rack and roast for about 25 minutes (or until the internal temperature is 145 F-150 F).
- In the same pan, sauté your onions and garlic until fragrant and browned. Remove pan from heat, add your bourbon, and return pan to heat. Scrape the pan with a wooden spoon to deglaze.
- When the bourbon has just about evaporated, add your chicken stock, cider, and cider vinegar, and let your sauce reduce by half.
- Remove from heat and whisk in the Dijon mustard and butter.
- When the pork has reached temperature, let rest 10 minutes before slicing into medallions and serving. You can serve the sauce as is, or blitz it using an immersion blender for a smoother gravy-like sauce to drape over your pork. Either way is delicious, it just depends on personal preference.
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