MAPLE DIJON PORK TENDERLOIN WITH PEACH CIDER GLAZE

This was juicy, tender, and packed with flavor and that glaze? …so I used Cowbell Peach Cider instead of apple juice and it took the whole dish up a notch.

Step 1: Make the marinade/rub

Mix together:

• 2 tbsp Dijon mustard

•. 1 tbs grainy mustard

• 2 tbsp maple syrup

• 2 cloves garlic, minced

• 1 tbsp chopped fresh rosemary

•. 1/2 tbs dried thyme

• Salt + pepper to taste

Rub it all over the pork tenderloin and let it sit while you preheat the oven (or marinate for a few hours).

Step 2: Sear that pork

Heat oil in a cast iron pan.

Sear the tenderloin for 2–3 minutes per side until golden brown.

Step 3: Into the oven

Transfer the whole pan to a 400°F oven.

Roast for 18–22 min or until internal temp hits 145°F.

Let it rest for 5–10 min before slicing.

Step 4: Make the glaze

In a small pot:

• ¾ cup Peach cider (I used Cowbell Peach) you can substitute apple juice

• 1 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tsp Dijon mustard

Simmer, then whisk in 1 tsp cornstarch mixed with 1 tsp water. Let it bubble and thicken.

Step 5: Serve it up

I plated it with carrot potato mash (SO good together) and drizzled that peachy glaze right over the pork.

Savory, sweet, herby, juicy -everything you want.

Would 100% make this again. Save this for your next dinner idea!

#CanadianEats #MapleDijon #CowbellCider #TrueNorthFlavour