Inn On The Twenty’s Apple Cider Glazed Pork Tenderloin

As the Niagara Benchlands transforms with the colours of autumn, there’s no better time to savour the warm, comforting flavours of the season. Executive Chef, Stuart Tweedie, of Inn On The Twenty brings together tender apple cider-glazed pork and creamy roasted Niagara squash purée in a dish that celebrates the region’s exceptional harvest. It’s a true taste of fall, inspired by local ingredients and rustic elegance.

Apple Cider Glazed Pork Tenderloin with Roasted Niagara Squash Purée

Serves 4 – 6 people

Ingredients for Pork:
2 Pork Tenderloins (about 2–2½ lb total)
2 tbsp Olive Oil
2 cloves Garlic, minced
2 tbsp Dijon Mustard
1 tsp Fresh Thyme, & Fresh Rosemary, chopped
Salt and Freshly Ground Black Pepper
1 cup Local Apple Cider
2 tbsp Maple Syrup 
1 tbsp Apple Cider Vinegar
1 tbsp Butter

Ingredients for Squash Purée:
2 medium Local Butternut Squash, halved and seeded
2 tbsp Olive Oil
4 tbsp Butter, unsalted
¼ cup 35% Cream (or as needed)
2 tbsp Maple Syrup
1 tsp Fresh Thyme, chopped
1 tsp Fresh Sage, chopped
Salt and freshly ground Black Pepper

Method for Pork:

1. Pre-heat the oven to 425°F (220°C).
2. Pat the pork dry and season with salt, pepper, garlic, thyme, rosemary, and 1 tablespoon of Dijon mustard.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the pork on all sides until golden brown, about 2 to 3 minutes per side.
5. Transfer the skillet to the oven and roast until the pork reaches an internal temperature of 145°F (63°C), approximately 12 to 15 minutes.
6. Remove from the oven and transfer the pork to a cutting board. Let rest for 10 minutes before slicing.

Method for Maple Herb Squash Purée:

1. Brush the cut sides of the squash with olive oil and season lightly with salt and pepper.
2. Place cut-side down on a parchment-lined baking sheet and roast for 45 to 60 minutes, or until the flesh is very tender.
3. Allow the squash to cool slightly, then scoop the flesh into a food processor or pass through a potato ricer.
4. Add the butter, cream, thyme, sage, and maple syrup, if using.
5. Blend or mash until smooth and creamy.
6. Season to taste with salt and pepper. If needed, add a little more warm cream to achieve your desired consistency.
7. Keep warm until ready to serve.

Method for Apple Cider Maple Glaze:

1. Using the same skillet used to cook the pork, place the pan over medium heat.
2. Add the apple cider, maple syrup, Dijon mustard, and apple cider vinegar, scraping up any browned bits from the bottom of the pan.
3. Bring to a simmer and cook until reduced by half and lightly thickened.
4. Remove from the heat and whisk in the butter until smooth and glossy.
5. Taste and adjust seasoning as needed.

To Serve

1. Spoon the warm squash purée onto serving plates.
2. Top with sliced pork tenderloin and drizzle generously with the apple cider–maple glaze.
3. Garnish with fresh thyme leaves, if desired.