What You’ll Need:
For the marinade:
- 2 Tbsp Dijon mustard
- ¼ cup apple cider
- 2 tsp mild olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tsp dried thyme
- 2 Tbsp apricot preserves
For the pork:
- 1 pork tenderloin (1 – 1 ½ pounds)
- 1 ½ Tbsp mild olive oil
For the pan sauce:
- ¼ cup minced yellow onion (you need about ⅓ of a small onion for that)
- ½ cup apple cider
- ½ tsp dried thyme
- 1 tsp Dijon mustard
- 1 ½ Tbsp unsalted butter
- salt to taste
What To Do:
For the marinade:
For the pork:
1. Take a look at the tenderloin and if it has a thin and tapered end, fold that end onto itself to make it about the same thickness all the way across. Now cut the tenderloin into 4 equal-sized pieces.