Roast Pork Tenderloin with Apple Cider Dijon Pan Sauce - Déjà Vu to You Too
I've used pork tenderloin in several video recipes on the site, and I always say the same things; easy to cook, tender, tasty, fast, etc. So, I'm not going to bore you with why I love this cut of pork again. I'm sure you don't want to hear how it needs almost no trimming, and cooks in only about 20 minutes again. No need to explain about the delicious pan sauces that can be made once it comes out of the oven, like this amazing Apple Dijon Sauce. Deglazing, reducing, finishing with butter…you've probably been there and done that.
What I will say however is that if your planning on cooking a holiday dinner, and you're not the most confident cook in the world, you should consider this recipe. It's really hard to screw up, and believe me I've tried. Of course, that's assuming that by now I've convinced you to get a meat thermometer, and you use it on this pork to get a perfect internal temperature for maximum succulence. Teaser Alert: I also will be posting a great, health cauliflower and potato side dish video soon that will be perfect with this roast pork and sauce. Enjoy!
Click here for the transcript and ingredients.
15 comments:
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Hey John!
I just sent you a mail, please let me know if you didn't get it :-)
Kevin
Kevin, I didnt get any email, please send to foodwishes@yahoo.com
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Chef John--This looks and sounds delicious! Thanks for reminding me what a wonderful, versatile piece of meat pork tenderloin is--it's also great for slicing into medallions and just searing in a pan. I don't cook with it nearly often enough, and every time I do, I love it.
I love pan seering and roasting, it's my go-to way of preparing meats.
I like using something like this once I toss the meat in the oven,
http://www.amazon.com/Oregon-Scientific-AW129-Wireless-Thermometer/dp/B0006G2WYK
Never overcook again! Being able to walk around as the meat finishes is great.
Hey, this feels a lot like deja vu... Don't know why I think I saw you make a video about pork tenderloin on youtube or on your blog. Anyways I'm thirteen and I'm a huge fan. I love your videos! Great job John!
P.S. I like to cook I've wanted to try some of your recipes, but I don't think it would come out as good anyways keep making videos they're great!
Yes, I did a pork tenderloin with cherry sauce a while back.
Of course yours won't come out as good, you're only 13! But make it anyway and eventually it will come out better than mine. Btw, the ladies love a man that can cook.
Your last comment was hilarious! I will try when I'm a bit taller I'm pretty short for my age and inexperienced to the max thanks for replying. Been wondering when the Old-Fasion Gingerbread video will be up? Looking forward to it a lot thanks!
thanks. i never know when they will go live on about.com. should be soon.
chef john - thanks to you, i made this tenderloin (actually, three) for xmas dinner, which turned out beautifully. the sauce was simply irresistible; with the butter adding the right amount of richness and texture to it. accompanying the pork, we made mashed celeriac and mashed potatoes with a dash or creme fraiche, and a nice warm red cabbage salad. perfect! thanks for the help!
Wow! I made this over the weekend for my boyfriend and roommate and everyone loved it. I'm not a huge fan of mashed potatoes (crazy, I know) but these I loved! So easy and so delicious...will definitely make again.
Oh, almost forgot my one complaint. The grocery store only sold apple cider by the gallon, so what the heck am I supposed to do with the rest of it!?
bring it back to the store and tell them you found a fruit fly in it and you may sue. ;)
I love your site. I happen to love pork tenderloin too. I want to try your recipe but not until grilling season is over. I made 4 tenderloins on the grill the other day - I was very careful to take them off at 135 degrees - carryover probably took them to 140. And they were absolutely phenomenal - I couldn't imaging cooking them to 165. Are you sure about the temp?
I should have said pull at 155, since I usually plan for a worst case 10 degree possible carry-over. This was for an About.com audience, and most of them are used to cooking pork to 185! So, yes, I believe 140-150 is fine, and I probably cook closer to that personally. But, I was just playing it safe in that clip. It was still very moist.
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