Apple Cider Glazed Pork Tenderloin

Apple cider is the secret to a marinade that makes pork tenderloin incredibly moist with a gorgeous glaze! The marinade also does double duty as the sauce. You will be amazed at the incredible flavour in this with so few ingredients! I used Rochdale Apple Cider for this recipe - a New Zealand cider that is available at all major liquor outlets in Australia including Dan Murphy's and Liquorland.

Ingredients

• 1 lb/500g pork tenderloin
• 11 oz/330ml sweet apple cider ((alcoholic aka "hard cider") - I used Rochdale Apple Cider (Note 1))
• 1 bay leaf (, dried (or 2 fresh))
• 2 tbsp honey
• 2 tbsp brown sugar
• 2 garlic cloves (, minced)
• 1/2 tsp salt
• Black Pepper
• 1 tbsp olive oil
• 1 1/2 tbsp butter
• 1 tbsp dijon mustard
• Salt and pepper
• Salt and pepper

Instructions

1. 1

   Mix the Marinade ingredients in a bowl.

2. 2

   Place Marinade and pork in a large ziplock bag and marinate in the refrigerator overnight, up to 24 hours.

3. 3

   Remove pork in the marinade from the refrigerator 30 minutes prior to cooking (to bring to room temperature).

4. 4

   Preheat oven to 180C/350F.

5. 5

   Heat olive oil in a skillet over medium high heat. Remove pork from marinade (reserve marinade) and place in pan. Sear until golden brown all over - don't let it burn (Note 2).

6. 6

   Transfer skillet to the oven and roast for 15 to 20 minutes, or until the internal temperature using a meat thermometer reads 145F/62C. (Note 3)

7. 7

   Remove pork from skillet onto a plate and cover loosely with foil to rest while you make the sauce.

8. 8

   Place skillet on the stove over high heat with butter. When the butter is melted, add reserved Marinade and mustard. Whisk until smooth.

9. 9

   Bring to boil, then turn heat down so it is simmering VERY rapidly, and cook until the liquid becomes syrupy - about 4 to 5 minutes. Adjust salt to taste.

10. 10

    Remove skillet from the stove, roll pork in the sauce, then remove and slice. Pour remaining sauce in the skillet into a jug and serve on the side.

11. 11

    I served this with a fennel apple salad on the side. (Note 4)