Maison Ardoise · Main dishes

Pork Tenderloin with Cider, Apples & Mustard Cream

Name: Pork Tenderloin with Cider, Apples & Mustard Cream
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g Pork tenderloin; 1 tsp Salt; 0.5 tsp Black pepper; 1 tbsp Neutral oil; 30 g Unsalted butter; 2 whole Firm apples (Honeycrisp or Gala); 1 whole Shallot; 3 sprig Fresh thyme; 250 ml Dry hard apple cider; 125 ml Low-sodium chicken stock; 100 ml Heavy cream (35%); 1 tbsp Grainy Dijon mustard; 5 g Fresh flat-leaf parsley

Seared pork tenderloin medallions with caramelised apple wedges in a pan sauce of dry cider, grainy mustard and cream, in the spirit of the orchard country of northern France.

45 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Pork tenderloin700 g
Salt1 tsp
Black pepper0.5 tsp
Neutral oil1 tbsp
Unsalted butter30 g
Firm apples (Honeycrisp or Gala)2 whole
Shallot1 whole
Fresh thyme3 sprig
Dry hard apple cider250 ml
Low-sodium chicken stock125 ml
Heavy cream (35%)100 ml
Grainy Dijon mustard1 tbsp
Fresh flat-leaf parsley5 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk (butter, cream), mustard and sulphites (cider).

Method

Prepare the pork

Trim the silver skin from the tenderloin and cut it into 3 cm thick medallions. Press each one gently to flatten slightly, pat dry and season with the salt and pepper. Wash your hands and board after handling the raw pork.

Caramelise the apples

Core the apples and cut each into 8 wedges. Melt 15 g of the butter in a large skillet over medium heat and cook the apples for 6–8 minutes, turning, until golden and just tender. Move to a plate.

Sear the pork until safe

Add the oil to the skillet and turn the heat to medium-high. Sear the medallions for 3–4 minutes per side, until well browned and the centre reads 71°C (160°F) on an instant-read thermometer. Move to the plate with the apples and cover loosely.

Make the cider sauce

Lower the heat to medium and add the remaining butter, the finely chopped shallot and the thyme leaves. Cook for 2 minutes. Pour in the cider and scrape up the brown bits, then boil for 4–5 minutes, until reduced by half. Add the stock and cream and simmer for 3 minutes, then whisk in the mustard.

Bring it together

Return the pork, apples and any resting juices to the pan and spoon the sauce over for 1 minute to warm through. Scatter with parsley and serve with mashed potatoes or buttered green beans.

For an alcohol-free version, use unsweetened apple juice with 1 tsp cider vinegar in place of the hard cider.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.