This recipe is easy
Pork Tenderloin with Beer and Mustard Glaze
In The Oven
- In a bowl, whisk together oil, mustard, beer, honey and cider vinegar. Season with salt and pepper. Place tenderloins in a dish and coat well with marinade. Cover and marinate for 4–8 hours in the refrigerator. Drain and discard marinade.
- Place oven rack in middle position. Preheat oven to 190 °C (375 °F).
- In a large oven-safe skillet set over medium-high heat, brown tenderloins for 3 minutes on each side. Add a little oil as needed. Continue cooking for about 15 minutes or until a thermometer inserted in the centre of the tenderloin reads 60 °C (140 °F) for medium rare. Transfer to a plate and cover with foil. Let stand for 10 minutes.
- Meanwhile, in another large skillet set over medium-high heat, melt butter and brown apples on each side for about 3 minutes. Set apples aside on a plate.
- In the same skillet, add shallots and garlic and continue cooking for 1 minute. Deglaze with cider. Reduce until almost all the liquid has evaporated. Add broth, cream and turmeric. Reduce until sauce coats the back of the spoon. Add apples and spinach to skillet and continue cooking until spinach wilts. Season to taste.
- Slice pork tenderloin and serve with the apple-spinach sauce and mashed potatoes on the side, if desired.
Nutritional value (per portion)
- 613 calories
- 37 g proteins
- 40 g fat
- 21 g carbohydrates
- 2 g fibre
- 13 g sugar
- 524 mg sodium