Why You’ll Love This Recipe
Pork tenderloin with apple cider is a comforting, elegant dish that captures the essence of fall in every bite. The pork is seared to perfection, then roasted in a sweet and tangy apple cider glaze that caramelizes beautifully as it cooks. The sauce — infused with apple cider, Dijon mustard, and herbs — creates the perfect harmony of savory richness and autumn sweetness. I first made this recipe on a chilly evening when I wanted something cozy yet refined, and it instantly became a seasonal favorite. Whether served for Sunday dinner or a special holiday meal, this dish is simple to prepare, full of flavor, and guaranteed to impress.
Pork Tenderloin with Apple Cider: Tender, Juicy, and Perfectly Balanced with Sweet and Savory Flavors
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Halal
Description
This Pork Tenderloin with Apple Cider is a comforting, autumn-inspired dish featuring juicy, pan-seared pork tenderloin simmered in a rich apple cider sauce with hints of garlic, mustard, and fresh herbs. It’s elegant enough for entertaining yet simple enough for a cozy weeknight meal.
Ingredients
- 1 1/2 lbs pork tenderloin
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme (or 1 tsp fresh thyme)
- 2 cloves garlic, minced
- 1/2 cup apple cider
- 1/4 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar (optional, for sweetness balance)
- 1 small apple, sliced (for garnish, optional)
- Fresh thyme or parsley, for garnish
Instructions
- Pat pork tenderloin dry and season all over with salt, pepper, and thyme.
- In a large skillet, heat olive oil and butter over medium-high heat.
- Add the pork and sear on all sides until golden brown, about 2–3 minutes per side.
- Reduce heat to medium and add garlic; sauté for 30 seconds until fragrant.
- Pour in apple cider, chicken broth, Dijon mustard, apple cider vinegar, and brown sugar (if using). Stir to combine.
- Cover and simmer gently for 15–20 minutes, turning the pork occasionally, until it reaches an internal temperature of 145°F (63°C).
- Remove the pork from the pan and let it rest for 5 minutes before slicing.
- Meanwhile, continue simmering the sauce for 3–5 minutes to thicken slightly.
- Slice the pork and drizzle with the apple cider sauce. Garnish with fresh herbs and apple slices if desired.
Notes
- For a creamier sauce, whisk in 1 tablespoon of heavy cream or butter at the end of cooking.
- Pairs beautifully with mashed potatoes, roasted vegetables, or wild rice.
- Substitute apple juice if apple cider is unavailable — just reduce the brown sugar.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Pan-sear & Simmer
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pork tenderloin — Lean, tender, and perfect for absorbing the apple cider glaze.
Salt and black pepper — Essential for seasoning and enhancing the pork’s natural flavor.
Olive oil or butter — For searing to develop a rich, golden crust.
Apple cider — The base of the glaze, providing sweetness and depth.
Dijon mustard — Adds tang and a hint of sharpness to balance the sweetness.
Brown sugar or maple syrup — Brings warmth and caramelized sweetness to the sauce.
Apple cider vinegar — Adds acidity and brightness for a well-rounded flavor.
Garlic — Infuses the glaze with aromatic depth.
Fresh thyme or rosemary — Earthy herbs that complement the cider perfectly.
Butter (for finishing) — Whisked in at the end to create a silky, glossy sauce.
Apple slices (optional) — For garnish and added texture, enhancing the fall theme.
Directions
Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2–3 minutes per side. Remove the pork and set aside.
Reduce heat to medium. In the same skillet, add minced garlic and sauté for 30 seconds. Pour in the apple cider, Dijon mustard, brown sugar (or maple syrup), apple cider vinegar, and fresh thyme. Stir and bring to a gentle simmer, scraping up any browned bits from the pan.
Return the pork tenderloin to the skillet, spoon some glaze over it, and transfer to the preheated oven. Roast for 15–20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove from oven and let the pork rest for 5 minutes before slicing. Meanwhile, place the skillet back on the stove and simmer the sauce for 2–3 minutes to thicken slightly. Whisk in a pat of butter for a rich finish. Slice the pork and spoon the warm cider glaze over the top. Garnish with fresh herbs and optional sautéed apple slices.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4–6. Preparation takes 10 minutes, cooking 25 minutes. Total time: about 35 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cider or broth to keep the pork moist. You can also freeze cooked slices (without sauce) for up to 2 months — thaw overnight and reheat before serving.
Variations and Customizations
Maple-Glazed Pork — Replace brown sugar with maple syrup for deeper sweetness.
Apple-Onion Roast — Add sliced onions and apples around the pork for a heartier meal.
Spiced Cider Glaze — Add a pinch of cinnamon and nutmeg to the sauce for a cozy fall twist.
Creamy Cider Sauce — Stir in a splash of heavy cream after reducing the glaze.
Honey Garlic Version — Add 2 tablespoons honey and extra garlic for a richer profile.
Cranberry Cider Glaze — Add a handful of cranberries for color and tartness.
Herb-Crusted Pork — Coat with chopped rosemary, thyme, and sage before searing.
Grilled Version — Grill the pork and brush with reduced cider glaze for smoky flavor.
Bacon-Wrapped Pork — Wrap the tenderloin in bacon before roasting for a savory touch.
Vegetable Pairing — Serve with roasted Brussels sprouts, carrots, or sweet potatoes.
FAQs
What’s the best cider to use?
Use pure, unsweetened apple cider for the best balance of sweetness and tang.
Can I use apple juice instead?
Yes, but reduce the sugar slightly since juice is sweeter than cider.
How do I keep the pork juicy?
Don’t overcook it — remove it from the oven once it hits 145°F (63°C).
Can I make the sauce thicker?
Simmer longer or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
What herbs pair best?
Thyme, rosemary, or sage complement the apple and pork beautifully.
Can I make this without Dijon mustard?
Yes, use grainy mustard or honey mustard for a milder flavor.
Can I use pork chops instead of tenderloin?
Absolutely — just adjust cooking time; chops take about 10–12 minutes to cook.
How can I make it dairy-free?
Skip the butter or use a plant-based alternative.
Can I prepare this ahead of time?
You can sear the pork and make the glaze up to a day ahead, then bake before serving.
What sides go well with this dish?
Mashed potatoes, roasted root vegetables, or wild rice are excellent complements.
Conclusion
Pork tenderloin with apple cider is a dish that celebrates fall flavors in the most comforting way. The tender, juicy pork pairs beautifully with the sweet-tangy glaze, creating a meal that’s both rustic and refined. With minimal ingredients and maximum flavor, it’s perfect for weeknight dinners, holiday gatherings, or any occasion that calls for something special. Once you taste that glossy cider sauce over perfectly cooked pork, you’ll want to make this dish a seasonal staple.
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