Roasted Pork Tenderloin Fillet served with Crushed Potatoes and Apple Cider jus reduction
This Roasted Pork Tenderloin Fillet served with Crushed Potatoes and Apple Cider Jus reduction is lean and has almost no fat. So keeping it moist and juicy can be tricky but when cooked well it is the most succulent and wonderful of dishes. You really don’t need a specific recipe for this, only a few steps for cooking it to its best.
- 2 (1 to 1 1/2-pound) pork tenderloins (also called pork fillet)
- Salt and fresh ground black pepper
- 2 tablespoons canola or vegetable oil
- 1 to 2 tablespoons seasoning blend/rub of your choice, fresh or dried
- 60 ml wine,
- 60 ml broth,
- 60 ml apple cider,
- 1 tablespoon unsalted butter
Heat oven to 220C. Trim each tenderloin of any silver skin (this can be tough when cooked. Use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels. Then generously season with salt and pepper.
Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side. Scatter the seasoning blend or herbs over the pork.
Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 63 and 70 degrees C.
Transfer pork to a large plate and cover with aluminium foil. Let rest about 10 minutes. While pork is resting, place the skillet back over medium heat. Add the apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.
When is Pork Tenderloin Done? We cook our pork to 63C. This means the pork will be barely pink in the middle, safe to eat, and ultra juicy. You can cook pork tenderloin to anywhere between 63C and 70C. Just keep in mind that keeping it as close to 63C will result in the juiciest, most tender piece of meat.