Recipe developed by: Renée Kohlman from Sweetsugarbean
Pork, apple, cranberry, and Dijon mustard is a wonderful combination of flavours and it all comes together beautifully in this elegant yet delicious dish. The pan sauce is not quite a gravy, but closer to a chutney and its warm and comforting flavours complement the pork perfectly.
Preheat the oven to 425ºF.
Trim the pork tenderloins of any silverskin. Pat dry with paper towels. Season with salt, pepper, and thyme, rubbing them well into the meat. Heat a large skillet over medium-high heat and add the canola oil. When it’s hot, add the tenderloins and sear the pork until well browned all over, about 3 minutes per side. Transfer the pork to a baking sheet (leave the juices in the skillet) and roast for 8-10 minutes, until the meat is 140ºF. Remove from the oven and let rest for 5 minutes before slicing.
Meanwhile, add the olive oil to the skillet in which you seared the pork. Over medium-high heat, stir in the shallot and cook for 2-3 minutes until browned. Pour in the chicken stock and deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the apple and cranberries and cook for 3 minutes. Add the balsamic vinegar and mustard, and over medium-low heat, simmer the pan sauce for about 10 minutes until it’s reduced and thickened slightly. If there are any juices left on the baking sheet in which you roasted the pork, add them to the pan sauce. Season to taste with salt and pepper. Spoon the sauce over the sliced pork tenderloin and serve.
Serving Size 220 g
Servings 8
- Amount Per Serving
- Calories 270
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1.5g8%
- Cholesterol 80mg27%
- Sodium 330mg14%
- Potassium 556mg16%
- Total Carbohydrate 22g8%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 425ºF.
Trim the pork tenderloins of any silverskin. Pat dry with paper towels. Season with salt, pepper, and thyme, rubbing them well into the meat. Heat a large skillet over medium-high heat and add the canola oil. When it’s hot, add the tenderloins and sear the pork until well browned all over, about 3 minutes per side. Transfer the pork to a baking sheet (leave the juices in the skillet) and roast for 8-10 minutes, until the meat is 140ºF. Remove from the oven and let rest for 5 minutes before slicing.
Meanwhile, add the olive oil to the skillet in which you seared the pork. Over medium-high heat, stir in the shallot and cook for 2-3 minutes until browned. Pour in the chicken stock and deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the apple and cranberries and cook for 3 minutes. Add the balsamic vinegar and mustard, and over medium-low heat, simmer the pan sauce for about 10 minutes until it’s reduced and thickened slightly. If there are any juices left on the baking sheet in which you roasted the pork, add them to the pan sauce. Season to taste with salt and pepper. Spoon the sauce over the sliced pork tenderloin and serve.