Seared Pork Tenderloin with Spiced Apple Cider Reduction and Parsnip Purée
Silky parsnip purée and glossy, spiced cider glaze create an appealing contrast of textures: velvety puree, tender seared medallions, and a sticky-sweet pan sauce studded with herbs. The cider reduction balances bright acidity and warm spices to highlight the meat without overpowering it.
Use pantry-friendly swaps: substitute chicken stock for vegetable stock in the purée, replace sage with rosemary if preferred, or use maple syrup instead of brown sugar for a deeper autumn flavor. For a lighter sauce, reduce the cream and finish the reduction with a splash of cider vinegar for brightness.
Serve this dish for October dinner parties, midweek seasonal meals, or a holiday rehearsal dinner. Pair with roasted Brussels sprouts or a simple green salad and a medium-bodied white wine or light red. Make the purée and toast the pepitas ahead to speed plating on the night of service.
How to Make It
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1
Season the pork tenderloin all over with 1 tsp salt and the black pepper.
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2
Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Sear the tenderloin on all sides until deeply browned, about 3–4 minutes per side; transfer to a plate.
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3
Lower the heat to medium, add 1 tbsp butter and the shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, 30 seconds.
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4
Pour in the apple cider, brown sugar, cinnamon stick, and star anise. Stir to dissolve sugar and bring to a simmer, scraping any browned bits from the pan.
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5
Return the pork to the skillet, spooning some liquid over the top. Transfer the skillet to a 200°C/400°F oven for 10–12 minutes, or until an instant-read thermometer registers 60°C/140°F for medium. Remove pork to a cutting board to rest 8–10 minutes.
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6
Meanwhile, prepare the parsnip purée: peel and cut parsnips into 2–3 cm pieces. Place parsnips and vegetable stock in a saucepan, bring to a simmer, and cook until very tender, about 15–18 minutes.
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7
Reserve 1/2 cup of the cider-pan liquid, then strain the rest into a small saucepan and continue to simmer over medium heat until reduced by half, about 6–8 minutes. Whisk in Dijon mustard, apple cider vinegar, and the remaining 2 tbsp butter. Taste and season with remaining 1/2 tsp salt and a squeeze of lemon if needed. Remove cinnamon stick and star anise.
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8
Drain the parsnips and transfer to a blender or use an immersion blender. Add heavy cream, nutmeg, 1 tbsp butter, and blend until completely smooth. Add reserved vegetable-cooking liquid as needed to reach a silky texture. Adjust salt to taste.
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9
Warm a small skillet over medium heat with 1 tbsp olive oil and toast the sage leaves and pumpkin seeds until fragrant and the sage becomes crisp, about 1–2 minutes. Remove and set aside.
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10
Slice the rested pork into 1.5–2 cm medallions. Arrange a spoonful of parsnip purée on each plate, top with pork medallions, and drizzle with the spiced cider reduction. Scatter toasted pumpkin seeds, crisp sage, and thyme over the top. Finish with a light squeeze of lemon.
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11
Store leftovers in separate airtight containers: sauce and purée up to 3 days and sliced pork up to 2 days. Reheat gently on the stovetop to preserve texture.