Mustard Crusted Pork Tenderloin with Apple Jus

Mustard Crusted Pork Tenderloin with Apple Jus

Share label button Bright idea Share by email
Bright ideas

Mustard Crusted Pork Tenderloin with Apple Jus


After one bite of this mouth-watering main course, you'll hardly believe how simple it is to prepare.

Prep Time:  15 minutes

Bake Time:  25-30 minutes

Makes:  6 servings


For the Jus:
2 1/2 cups (625 mL)
SunRype Pure Not From Concentrate Apple Juice
1/4 cup (60 mL)
SunRype Unsweetened Apple Sauce
3/4 cup (180 mL)
onion, chopped
large garlic clove, peeled and flattened with the flat side of a knife
large, fresh thyme sprigs
2-inch (5 cm)
piece of fresh rosemary
1 tsp. (5 mL)
dijon-style mustard
3 Tbsp. (45 mL)
dry white wine
2 Tbsp. (30 mL)
heavy cream
1 tsp. (5 mL)
freshly ground black pepper, to taste
For the pork:
1 Tbsp. (15 mL)
olive oil
3 Tbsp. (45 mL)
grainy mustard
1 Tbsp. (15 mL)
dijon-style mustard
1/2 tsp. (2.5 mL)
curry powder
2 Tbsp. (30 mL)
fresh lemon juice
2 lbs. (1 kg)
pork tenderloin
salt and freshly ground pepper, to taste
handful of fresh thyme branches


For the jus:  Combine SunRype Pure Not From Concentrate Apple Juice, SunRype Unsweetened Apple Sauce, chopped onion, garlic clove, thyme sprigs and rosemary branch in a heavy medium-sized saucepan. Bring to a boil, reduce heat to medium high and simmer until mixture is reduced to approximately 1 1/2 cups (375 mL) - about 20 minutes. Strain, pressing on solids to extract liquid; discard solids. Return liquid to saucepan and boil until reduced to about 2/3 cup (160 mL), about 8 minutes. Whisk in mustard until smooth; add white wine, heavy cream and, salt and pepper to taste. Simmer a few minutes to thicken slightly.

For the pork:  Preheat oven to 425°F (220°C). In a small bowl combine olive oil, both mustards, curry powder and lemon juice. Brush pork all over with the paste and sprinkle generously with salt and pepper. The pork can be prepared ahead at this point and refrigerated for several hours. Transfer the pork to a roasting pan, sprinkle with thyme branches and bake until an instant-read thermometer inserted into the center of pork registers 145°F (63°C), about 20-25 minutes. Allow the tenderloin to rest 5 minutes before slicing. Divide pork between 6 plates and drizzle each plate with the apple jus.