This mustard-herb pork tenderloin is seared, roasted until juicy, and served with a quick apple and cider pan sauce. It is a standalone home recipe for cooks searching for Michael Symon pork tenderloin recipes, not a transcription or claim that it is an official recipe from him.
Ingredients
- 1 pork tenderloin, about 1 to 1¼ lb (450 to 570 g), silver skin removed
- 1 tsp (6 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (15 g) whole-grain mustard
- 2 garlic cloves (about 6 g), finely grated or minced
- 1 tsp (1 g) finely chopped fresh rosemary, or ½ tsp (0.5 g) dried rosemary
- 1 tsp (1 g) fresh thyme leaves, or ½ tsp (0.5 g) dried thyme
- ½ tsp (1 g) smoked or sweet paprika
- 1 medium apple (about 180 g), cored and cut into small dice
- 1 small shallot (about 40 g), finely chopped
- 1 tbsp (14 g) unsalted butter
- ½ cup (120 ml) apple cider, preferably unsweetened
- ½ cup (120 ml) chicken broth
- 1 tsp (5 ml) apple cider vinegar, plus more to taste
- 1 tbsp (4 g) chopped fresh parsley, optional
Instructions
- Heat the oven to 400°F (200°C). Pat the tenderloin dry with paper towels. If a thin, shiny strip of silver skin remains, slide a small sharp knife underneath it and trim it away without cutting off much meat. Fold the narrow tail under itself and tie it with kitchen twine, or simply tuck it under, so the tenderloin cooks more evenly.
- In a small bowl, combine the salt, pepper, Dijon, whole-grain mustard, garlic, rosemary, thyme, and paprika. Rub this mixture over all sides of the pork. Let it sit at room temperature while you prepare the apple and shallot, about 10 minutes; do not leave raw pork out for an extended period.
- Set an oven-safe skillet over medium-high heat and add the olive oil. When the oil shimmers, lay in the tenderloin. Sear it for about 1½ minutes per side, turning with tongs to brown the long sides and ends, about 6 minutes altogether. The mustard coating may darken in spots; that is expected, but lower the heat if it begins to scorch.
- Transfer the skillet to the oven. Roast for about 20 minutes, checking the thickest part with an instant-read food thermometer after 16 minutes because tenderloins vary in thickness and ovens vary. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest; remove the meat when it reaches that temperature. If it has not reached 145°F (63°C), return it to the oven and check again after a few minutes.
- Move the pork to a clean cutting board and rest it for 8 minutes, loosely tented with foil. This rest exceeds the USDA minimum and gives the juices time to settle. Keep the skillet handle turned away from the edge of the counter; it will be very hot. While the pork rests, make the sauce in the skillet.
- Carefully pour off excess fat, leaving about 1 teaspoon in the pan. Set the skillet over medium heat, add the butter, apple, and shallot, and cook for 3 to 4 minutes, stirring, until the apple starts to soften and the shallot turns translucent. Scrape up the browned bits with a wooden spoon as the apple releases moisture.
- Pour in the cider and broth. Simmer for 4 to 6 minutes, stirring occasionally, until the liquid has reduced slightly and the apple is tender but still holds its shape. Stir in the cider vinegar and parsley, if using. Taste and adjust with a small pinch of salt, pepper, or another splash of vinegar. If the sauce reduces too far, add a tablespoon or two of broth or water.
- Remove any twine and slice the pork crosswise into pieces about ½ inch (1.3 cm) thick. Spoon the apple sauce over the slices or serve it alongside so everyone can add as much as they like. Serve while warm.
Tips
- Use a thermometer, not color alone. Pork can remain faintly pink at a safe temperature, and a browned exterior does not prove the center is done. Insert the thermometer into the thickest section from the side, avoiding the skillet. If the tenderloin is unusually thick, it may need longer in the oven; if thin, it may finish early.
- Look for silver skin. This tough membrane does not soften as the pork cooks. Removing it improves the texture, but trim carefully so you do not waste meat. If the tenderloin has a thin tapered end, tucking it underneath helps prevent that end from drying out before the center is ready.
- Choose the cider to suit your taste. Unsweetened apple cider gives the sauce a rounded apple flavor. If it is unavailable, use unsweetened apple juice and add the vinegar gradually; juice is often sweeter, so the sauce may need a little more acid. Do not substitute hard cider unless you specifically want its different flavor.
- Keep the mustard from burning. A few dark marks from searing are flavorful, but blackened garlic or mustard tastes bitter. Start with a properly heated pan, turn the pork regularly, and reduce the burner if the coating is rapidly darkening before the meat is browned.
Serving Suggestions
Serve the sliced tenderloin with spoonfuls of apple pan sauce and a side that can catch its juices. Creamy mashed potatoes, buttered egg noodles, or soft polenta all work well. For a lighter plate, pair it with roasted Brussels sprouts, green beans, or a crisp cabbage salad dressed with cider vinegar. A simple green salad also balances the richness of the mustard crust and butter in the sauce.
If you are cooking for guests, arrange the slices slightly overlapping on a warm platter and keep extra sauce in a small bowl at the table. Add parsley just before serving for a fresh, herbal finish. Since pork tenderloin is lean and can lose heat quickly once sliced, wait until everyone is nearly ready to eat before cutting it. For a family-style meal, serve the tenderloin whole and slice it at the table after its rest.
Variations
Make it without whole-grain mustard: Use 2 tablespoons (30 g) Dijon in total. The crust will be smoother and less textured, with a somewhat sharper mustard flavor. If Dijon is unavailable, a mild prepared mustard can work, though it is usually more acidic and less complex; taste the sauce before adding extra vinegar.
Use pears instead of apples: Replace the apple with 1 medium firm pear (about 180 g), diced. Add it to the pan near the end of the shallot’s cooking time, since ripe pears soften faster. The sauce will taste gentler and sweeter, so keep the cider vinegar handy to balance it.
Give the sauce a savory edge: Add ½ teaspoon (2 g) finely chopped fresh sage with the shallot, or stir in 1 teaspoon (5 g) prepared horseradish off the heat. Sage brings an earthy note; horseradish adds a sharper finish. Add either in modest amounts so it does not overpower the pork and apple.
Cook on a sheet pan: If you do not have an oven-safe skillet, sear the pork in a regular skillet, then transfer it to a small roasting pan. Make the sauce in the searing skillet while the pork rests, using a wooden spoon to scrape up the browned bits. The cooking method stays the same, but the pan sauce will be less convenient if you skip that deglazing step.
Storage and Reheating
Refrigerate leftover pork and sauce within 2 hours of cooking, in separate shallow airtight containers if possible. They keep for 3 to 4 days in the refrigerator. Keeping the sauce separate helps the sliced pork retain a better texture, but storing them together is also safe if they are chilled promptly. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 to 3 months for best quality; thaw overnight in the refrigerator.
For gentle reheating, put the slices and sauce in a covered skillet over low heat with a spoonful of water or broth. Turn the slices once and heat until the center of the leftovers reaches 165°F (74°C), checking with a food thermometer. You can also microwave a covered portion in short intervals, stirring or turning the pieces between intervals, until it reaches 165°F (74°C). Avoid prolonged high heat, which can dry out this lean cut. Reheat only the portion you plan to serve.
Frequently Asked Questions
Is this an official Michael Symon pork tenderloin recipe?
No. It is a standalone home-style recipe that addresses the search for Michael Symon pork tenderloin recipes, but it is not presented as his published recipe or as an exact copy. The mustard, garlic, herbs, and apple-cider sauce make a savory roast with a familiar sweet-tart pairing.
How do I keep pork tenderloin from drying out?
Use a thermometer and take the tenderloin out as soon as its thickest part reaches 145°F (63°C), then let it rest for at least 3 minutes. Tenderloin is lean, so cooking it well beyond the safe minimum can make it dry. Slicing after the rest rather than immediately also helps preserve its juices.
Can I prepare the pork ahead?
You can trim the tenderloin and mix the mustard-herb coating a few hours ahead. Keep the prepared pork covered in the refrigerator, then let it sit out only while the oven heats and you finish setup. For the best crust, pat away surface moisture if needed before searing. Cooked pork should be refrigerated within 2 hours, not held at room temperature for later.
Can I make this without an oven-safe skillet?
Yes. Sear the pork in a regular skillet, transfer it to a roasting pan, and finish it in the oven. While it rests, make the sauce in the skillet so you can use the browned bits left from searing. Check the temperature in the same way; the pan type does not change the safe minimum.
What if I only have apple juice, not cider?
Use the same amount of unsweetened apple juice, then taste the finished sauce before adding all the vinegar. Apple juice can be sweeter and less tart than cider, so the final balance may need a little extra cider vinegar. If the juice is sweetened, start with less and add broth to make up the missing liquid.
Can I double the recipe?
Yes, but use two tenderloins rather than one very large piece, and leave room around them in the pan or roasting dish so heat can circulate. Sear in batches if necessary to avoid crowding. They may finish at different times, so check each one separately and remove each as soon as it reaches 145°F (63°C), followed by its rest.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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