I was in Denver, CO last week for work and went out to a hip little restaurant called North. Apparently it’s a chain with several locations across the U.S., but unfortunately none in my neck of the woods. I ordered the Apple Cider Pork Tenderloin and it was fabulous. The pork was cooked to perfection, and the apple cider reduction added the perfect balance of sweetness. I tried my best to recreate the dish for Sunday night dinner. I have to say I did a pretty good job, as I was going off of taste-bud memory alone.
The pork tenderloin had some form of herbed breadcrumbs on the outside, which I assume were panko. I also detected a layer of dijon mustard holding the panko crust to the meat. I would imagine they seared their version first and finished it off in the oven. For simplicity I just baked it from start to finish. They served potato puree and rapini (aka- broccoli raab) on the side. I served mine with classic garlic mashed potatoes and wilted spinach.
Panko Crusted Pork Tenderloin:1 lb. pork tenderloin 3/4 cup panko bread crumbs 2 tbsp. minced parsley 1 tsp. minced rosemary 1 tsp. minced thyme 1 tbsp. extra virgin olive oil 1/4 tsp. salt 1/4 tsp. cracked pepper 2 tbsp. dijon mustard
Preheat oven to 400° F. Combine panko bread crumbs, minced parsley, rosemary and thyme in a bowl. Add salt, cracked pepper and olive oil. Stir until well combined. Lay out the bread crumb mixture on parchment paper.
Thinly coat the pork tenderloin with dijon mustard and set it onto the panko mixture. Roll the tenderloin until the entire surface is coated evenly.
Place the pork tenderloin on a broiling pan or wire rack over a baking sheet. Bake for 45 minutes, and remove when internal temperature reaches 155°. Let the meat rest before slicing.
Apple Cider Reduction:1 1/2 cups apple cider 1/3 cup apple cider vinegar 1/4 cup honey 1/8 cup maple syrup
Reduce apple cider and apple cider vinegar in a saucepan over high heat for about 10 minutes. Add honey and maple syrup, and continue to reduce the liquid on medium heat until it thickens to the consistency of syrup.
Classic Garlic Mashed Potatoes:6 medium yukon gold potatoes, peeled and quartered 2 cloves minced garlic 4 tbsp. butter 3 tbsp. cream salt & pepper, to taste
Boil potatoes until fork tender. Strain water and return them to a pot. Using a hand masher, work the potatoes until fairly smooth. Add garlic, butter, salt & pepper, and stir until well combined. Add cream one tbsp. at a time until it reaches the desired consistency. Adjust seasoning if needed.
Wilted Spinach:6 oz. baby spinach 1/2 tsp. red pepper flakes 1 tbsp. extra virgin olive oil salt, to taste
Heat the olive oil and pepper flakes over medium heat in a large skillet. When the oil is hot, add the baby spinach and toss until it’s fully coated. Add salt to taste while it cooks down. This will happen quickly, so watch closely.