This tender and juicy maple and mustard crusted pork tenderloin is an excellent choice for entertaining!
Marinating this pork tenderloin in apple cider is the secret to getting it incredibly moist. This in combination with the crust made from maple syrup, mustard, and fresh thyme makes it a delicious dish.
Pork tenderloin is such a versatile cut of meat; it can be used for everyday meals as well as to impress your guests at your next dinner party. For this recipe, we use a sweet apple cider marinade to bring in some flavour and to help maintain tenderness while cooking. This tenderloin is crusted with both maple and mustard, and always turns out so juicy on the inside. Its a great looking dish!
Generally, pork tenderloin is fairly easy to cook, but it’s still important to follow suggested cooking times as not to dry it out too much. I personally like to rely on using a meat thermometer, occasionally checking the temperature until the thickest part of the loin reaches 145 degrees. This leaves the meat the slightest bit pink inside, which I think makes for a more tender texture, but it’s completely up to you.
This is another great dish that is sure to impress everyone at your dinner table. Enjoy!
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- For the Brine:
- 8 cups cold apple cider or juice
- ¾ cup kosher salt
- ¼ cup light brown sugar
- 2 cloves garlic, smashed
- 3 sprigs fresh thyme
- One 4-lb. boneless pork loin roast (or two 2-lb. loins), trimmed only if it has a thick layer of fat
- For The Roast:
- ¼ cup maple syrup
- 3 Tbs. whole-grain Dijon mustard
- 2 tsp. chopped fresh thyme
- ¾ tsp. freshly ground black pepper; more to taste
- 1 large fennel bulb or 2 small bulbs, quartered, cored, and thinly sliced
- 1 Granny Smith apple, peeled, cored, and cut into ½-inch pieces
- 1 Tbs. olive oil
- ½ tsp. kosher salt
- Brine the pork:
- Combine 2 cups of the apple cider or juice with the salt, brown sugar, garlic, and thyme in a 3- to 4-quart saucepan and bring to a boil over high heat, stirring so the salt and sugar dissolve, about 3 minutes. Add the remaining apple cider or juice and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for at least 8 hours and up to 18 hours.
- Roast the pork:
- Position a rack in the center of the oven and heat the oven to 450°F. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain the pork and pat dry with paper towels. Brush the pork all over with the mustard mixture.
- In a medium bowl, toss the fennel and apple with the oil, salt, and a few generous grinds of pepper. Scatter the mixture in the bottom of a large roasting pan (large enough to hold the pork with a couple of inches of space around the perimeter). Put the pork, fat side up, on top of the fennel and apples. Roast the pork until the crust just starts to brown, about 15 minutes. Reduce the heat to 350°F and continue cooking until an instant-read thermometer inserted into the thickest part of the loin registers 145°F, about 30 to 50 minutes more.
- Let rest for 10 minutes and then thinly slice a quarter to a third of the pork. Serve, topped with the fennel, apple, and juices. Allow the remaining pork to cool to room temperature, wrap well with foil, and refrigerate for up to 5 days.