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Video:Pork Tenderloin With Apple Dijon Pan Sauce

with Chef John Mitzewich

Perk up your pork tenderloin with a delicious, homemade apple and Dijon sauce. A classically trained chef shows you how to prepare the pork, plus how to make sauce in five steps.See Transcript

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Transcript:Pork Tenderloin With Apple Dijon Pan Sauce

Hi, I'm Chef John Mitzewich for About.com Food. Today we're making a roast pork tenderloin with an amazing apple Dijon pan sauce.

Remove the Silver Skin From the Pork

There's our whole pork tenderloin. It's about a pound and a half -- a really beautiful piece of meat. The only trimming we have to do is to take off the silver skin with a sharp knife.

There's the slow-mo version of how to do it. Just put the knife in between the silver skin and the meat.

I didn't have three minutes to show you how to do it all, so three minutes later, all that was gone. It's very easy. You can do it, just use a sharp knife.

Fold the Tail Piece of the Pork Tenderloin

Now see that little tail piece, how that's thinner than the rest of the pork? I'm going to use a knot and just fold that up and tie it. That way, it's all the same thickness. See that? Pretty good trick.

Marinate the Pork Tenderloin

OK, cover that with black pepper. For our marinade, we're going to use some garlic, three cloves, and some rosemary, which we are going to bruise. This just means to pound it with the back of your knife.

Throw all that in a bag and add a tablespoon of olive oil and your pork. And then give it a nice little massage to distribute all the garlic and rosemary. All right, you are going to throw that in the fridge for four to 12 hours.

Preheat your oven to 375F. When you remove it from the marinade, take off the garlic and rosemary so it doesn't burn in the pan. We're going to salt it well.

Sear the Pork Tenderloin

And here are your 5 steps for any pan sauce: sear it, roast it, deglaze the pan, reduce the sauce, and finish with butter -- my favorite step!

So, here's the searing. We're going to put a tablespoon of oil in a very hot pan. We're going to sear that pork tenderloin - I'm going to put it fold side down - and we're going to sear it 3-4 minutes per side on high heat to get a nice crust going. So that's the searing.

Roast the Pork Tenderloin

The roasting is of course the roasting. I'm going to go 20 minutes at 375F, or if you want to go internal temperature, I go 165F, which comes out nice and moist. So now that we've taken that pork out to rest, we are ready to deglaze the bottom of the pan.

Deglaze the Bottom of the Pan and Reduce

We're going to add our liquids; our cider vinegar, which is a 1/4 cup; our couple tablespoons of Dijon; our two cups of apple cider. And that's the deglazing.

Now on high, heat the reduction. We're simply going to reduce that liquid down buy 3/4 until it kind of looks like that. Turn off the heat.

Add Butter to the Apple Dijon Pan Sauce

Add two tablespoons of cold butter, and whisk until incorporated. Just whisk it all in. It will come together, it will thicken it.

Now what's happening is the vinegar in the reduction is helping emulsify the butter into the sauce, and that's what gives it that shine and that incredible texture.

Season and Strain the Pan Sauce

Be sure to adjust for salt and pepper. And just to be fancy I'm going to strain mine, you know, just to look professional.

I'm going to add 1 teaspoon of fresh minced rosemary for some color after I strain it.

Top the Pork With the Pan Sauce

Slice your meat on the bias -- it just looks cool. Top with that amazing sauce, and you have an incredible, incredible pork dish.

And the important thing to remember is that if you follow those five steps you can make a delicious pan sauce out of any roasted meat. I hope you give it a try. Enjoy!

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