Ingredients:

  • 1 lb pork tenderloin, silver skin removed
  • 1 cup unsweetened apple cider
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 0.5 cup heavy cream
  • 1 tsp fresh tarragon, chopped
  • 1 tbsp grapeseed oil
  • 1 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 0.5 cup chicken bone broth
  • 2 tbsp kosher salt
  • 1 cup ice water
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Prepare the quick-brine by dissolving kosher salt in apple cider. Add ice water and submerge the pork tenderloin for 15 minutes.
  2. Remove pork from brine and pat extremely dry with paper towels.
  3. Heat grapeseed oil in a skillet over medium high heat until it shimmers. Brown the pork on all sides until a deep golden crust forms (about 5-6 minutes total).
  4. Place the skillet in a 400°F oven for 10-12 minutes until the internal temperature hits 145°F.
  5. Move the pork to a cutting board and tent loosely with foil. Let it rest for 5-8 minutes.
  6. In the same skillet, melt butter and sauté minced shallots until translucent.
  7. Deglaze the pan with chicken bone broth, scraping up the brown bits (fond).
  8. Whisk in heavy cream, Dijon mustard, and whole grain mustard. Simmer until the sauce thickens enough to coat the back of a spoon.
  9. Stir in fresh tarragon and freshly cracked black pepper. Slice the rested pork into medallions and drape with the warm Dijon cream sauce.