Thursday, December 20, 2007

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.

23 comments:

alpa said...

Hi there i really liked your blog.I have set up anew blog http://indianrelish.blogspot.com If you dont mind would you liketo go for alink exchange with my blog?If yes pls add my blog as Indian Recipes Corner(anchor text).Waiting for ur reply on my blog....bye

Kevin D said...

Hey John!

I just sent you a mail, please let me know if you didn't get it :-)

Kevin

Chef John said...

Kevin, I didnt get any email, please send to foodwishes@yahoo.com

Alpa, please send me an email RE: links

Terry B said...

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.

CharGeorge said...

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.

Anonymous said...

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!

Chef John said...

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.

Anonymous said...

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!

Chef John said...

thanks. i never know when they will go live on about.com. should be soon.

Leah said...

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!

Ann Marie said...

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.

Ann Marie said...

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!?

Chef John said...

bring it back to the store and tell them you found a fruit fly in it and you may sue. ;)

Anonymous said...

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?

Chef John said...

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.

Anonymous said...

Dear Chef John,

I need to buy a skillet that I can deglaze in. All I have now is non-stick. I was thinking about getting the All-Clad 12 in. stainless. Do you think that that would stand up to cooking on high heat like in this recipe? I mostly planned on making tenderloin, chops, and other cuts of pork (as I am, sadly, allergic to most other meats), and many of the recipes I've seen call for high heat. I don't want to spend a bundle and then wreck the pan right away. Do you think the All-Clad could take the high heat? I know it isn’t very heavy. If not, would you recommend something that would?

Some of the cookware I’ve bought says NEVER cook on high. Are there some things you shouldn’t use on high? Is it just a matter of how long they are on that temperature or what’s in them?

Thanks

Chef John said...

I've never seen a thin allclad ss pan. they are fine for high heat. They are fine for any kind of searing.

Anonymous said...

Thanks for the advice. And for the site!

Ronda said...

Hi Chef John, I have an almost 7lb pork loin roast that I am wondering about. For starters, I am snowed in with no way to go get Apple Cider, but I have apple juice. Would that work? Also, can you cook a pork loin roast that is as big as mind the way you described? It seems big for that, like it would not get done. Any help you can provide I would really appreciate! Thanks so much! I love your recipes and videos, I think they are great!
Ronda

Chef John said...

Yes juice will work! Also, a big loin will work, but take much longer. Maybe an hour? Not sure, but USE a thermometer! Go for 155 internal temp.

Anonymous said...

I tried this recipe and the sauce tasted very vinegar-y to me. I'm wondering if I used inexpensive vinegar? Would love to try again as I love pork loin and all the ingredients, with a better result. Video was great. Very clear and to the point. Thank you!

Amber said...

I wants to try some of your recipes at home, keep making videos they're great!

IshootwithaNkon said...

Have you purposely removed the link to watch the video and the recipe for this dish? I love the sound of it, please re-post.