Guests will ask for seconds of this savory dish. The mustard creates a flavorful crust on the outside of the tenderloin and the cider glaze adds unbelievable richness. Serve with mashed potatoes and your favorite green vegetable for an easy fall meal.
- Place the mustards, soy sauce and vegetable oil in a large zip-top bag or shallow dish and stir until combined. Add the tenderloins and thoroughly coat it with the mustard mixture. Cover and refrigerate for 1 to 3 hours.
- Preheat the oven to 400°F (205°C). Heat the oil in a large ovenproof sauté pan over medium-high heat. Add the pork and cook for 4 minutes on each side, until browned. Transfer the sauté pan to the oven and roast for 15 minutes, until a meat thermometer inserted into the pork registers 165°F (74°C).
- Transfer the pork to a cutting board and let it rest for 5 to 10 minutes before slicing, so the juices don’t escape. Meanwhile, add the cider to the sauté pan and heat over high, scraping up any browned bits in the pan, until the liquid reduces by half, about 5 minutes.
- Slice the pork into ½-inch thick slices. On each plate, place 3 slices of the pork. Drizzle about 1 tablespoon of the pan sauce over each serving of pork and serve.