After watching an episode of "Worst Cooks in America", I saw Chef Robert Irvine make a pork tenderloin, I thought, "I have never made one that wasn't already marinated. So I started brainstorming. I love mustard as many people know, and my mother had just bought some special Apple Cider flavored Mustard so I thought that would be perfect. But I thought that most people may not be able to find Apple Cider Mustard, so I combined it with Country Dijon that can be found most everywhere. To start with, I trimmed a Pork Tenderloin of any fat or silver-skin that was on the outside. Then in a small sauce pan I reduced 1/2 cup of Apple Cider until it was about 1/4 cup. Then, I added some of the Apple Cider Mustard, Country Dijon, and some brown sugar. Then, I set that aside for a minute. I seasoned the pork on all sides with salt and pepper. Then, in an oven proof saute pan, I quickly sear the pork on all sides to seal int he juices while cooking. Then, I paint some of the glaze over top and down the sides of the pork. Also, pour in about a cup of beef stock. Then, place the pan int he oven and cook for about 20 minutes until it reaches 145 degrees on an instant read thermometer. When the pork is done, place it on another plate and cover with foil to rest, reserving the juices from the pan. While the pork cooks, you start on the sauce. You lightly caramelize some onions in butter and olive oil for about 10-15 minutes. Season to taste with some salt and pepper. After they are caramelized, stir in some more mustard. Add the reserved juice from cooking the pork. There should be about a cup. Stir to combine and bring to the boil and cook until slightly thick and syrupy. If it gets too thick add some more stock or water. When sufficiently thickened, slice the pork on the bias and serve the sauce over it. I served it with some simple garlic roasted potatoes and a lot of delicious bread to sop up all the wonderful juices. The result was the most moist and tender piece of pork I have ever made! The flavors marry wonderfully with each other. You get the sweetness from the Apple Cider and the onions, and the bite from the mustard's! I also love that it took no time at all to put together. A great idea for a quick dinner on a cold Autumn night. Bon Appetit!
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