Mustard-Crusted Pork Tenderloin with Apple Cider Reduction
Mustard-crusted pork tenderloin with an apple cider reduction, served with roasted potatoes and sautéed cauliflower. A flavorful fall dish perfect for special occasions or weeknights.
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Ingredients
- 2 pork tenderloins, about 1 pound each
- Salt
- freshly ground black pepper
- ¾ cup Dijon mustard
- 3 tablespoons honey
- 2 tablespoons plus 2 teaspoons chopped fresh rosemary
- ¼ cup grated shallots
- 2 teaspoons minced garlic
- 4 cups panko bread crumbs
- 5 tablespoons dark chicken stock
- ¼ cup fresh apple cider
- 1 ½ teaspoons sugar
- 3 tablespoons cold unsalted butter
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