Herb-crusted pork tenderloin with apricot-mustard jus

Sugar is the problem. The glass needs acid and a bitter edge.

Off-dry Riesling or dry rosé; apricot-mustard shrub with soda if skipping alcohol.

Pork and sauce separately, four days. Reheat thick pieces covered at 300°F. Thin slices are better at room temperature than recooked.

• Pork tenderloin3 lb
• Apricot preserves0.5 cups
• Apple cider0.5 cups
• Dijon mustard2 tbsp
• Fresh thyme1.1 tbsp
• Flat-leaf parsley2 tbsp
• Lemon zest0.5 tbsp
• Unsalted butter1 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

15 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for herb-crusted pork tenderloin with apricot-mustard jus, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. Can be completed up to 2 days ahead. One batch takes about 1 fridge shelf-thirds while it waits.
4. Oven occupancy is 15 minutes per tray. Do not start this tray if the day-of oven window is already full.
5. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
6. Holds about 60 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Off-dry Riesling or dry rosé; apricot-mustard shrub with soda if skipping alcohol.
8. Leftover route: Pork and sauce separately, four days. Reheat thick pieces covered at 300°F. Thin slices are better at room temperature than recooked.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.