Roasted Pork Tenderloin with Riesling Apple Jus

Yield: 2 servings.


  • Pork Tenderloin
    • 1 pork tenderloin (about ¾ pound)
    • Coarse salt and freshly cracked black pepper, to taste
    • 2 tbsp. olive oil or grapeseed oil
    • 1 tbsp. grainy mustard
    • 2 tsp. fresh thyme, chopped
  • Riesling Apple Jus
    • 1 tbsp. butter
    • 1 clove garlic, chopped
    • 1 apple, spy, mutsu or granny smith, cut into wedges
    • ¼ cup dry Riesling white wine
    • ½ cup chicken stock
    • 2 tbsp. maple syrup
    • Coarse salt and freshly cracked black pepper, to taste
  • Assembly
    • 2 handfuls, sugar snap peas, trimmed, blanched (optional)
    • 1 small carrot, sliced
    • Chives, for garnish (optional)


  1. Pork Tenderloin
    1. Preheat oven to 375 degrees F.
    2. Season tenderloin with salt and pepper and chopped thyme.
    3. Heat a large skillet over medium high heat. Add oil. When pan is hot, add the pork and sear on all sides, about 3 minutes per side. Remove pork from heat and transfer to a roasting pan. Reserve skillet for sauce.
    4. Rub tenderloin with grainy mustard. Transfer to preheated oven. Roast until internal temperature registers 160 degrees F. on a meat thermometer, about 15 to 20 minutes. Let pork rest for 5 to 10 minutes before slicing.
  2. Riesling Apple Jus
    1. While the pork is roasting, melt the butter in the skillet on medium heat. Add garlic and let cook until soft, about 2 to 3 minutes. Add the apples and cook just until golden, about 5 to 7 minutes. Add the wine, chicken stock and maple syrup. Season with salt and pepper. Reduce until syrupy, about 5 to 7 minutes.
  3. Assembly
    1. Slice pork tenderloin and plate with Riesling Apple Jus. Serve with vegetables and garnish with chives, if desired.