Imagine tender pork tenderloin, glistening with a sweet and savory apple cider glaze, becoming the star of your next dinner.
This recipe unlocks an easy path to creating a restaurant-worthy dish that will have your family begging for more.
Let's discover the simple steps and ingredients to master this soon-to-be family favorite!
Ingredients
If you want to make this awesome Apple Cider Glazed Pork Tenderloin—and trust me, you do!—you're gonna need a few things. First up, you'll need about 1 lb/500g of pork tenderloin; that's the star of the show!
For the marinade–it's also the sauce, genius, I know!–you'll grab 11 oz/330ml of sweet apple cider—alcoholic stuff, I use Rochdale. A dried bay leaf—or two fresh ones 'cause you're fancy!–2 tbsp each of honey and brown sugar.
Minced garlic—two cloves—half a teaspoon of salt, and, of course, black pepper. To cook, you're gonna need 1 tbsp of olive oil, easy peasy! If you want a savory element to your glaze, you can use garlic and butter for a richer flavor as well.
And finally, the sauce needs 1 1/2 tbsp of butter and 1 tbsp of Dijon mustard. Don't forget salt and pepper to taste! Got all that? Great!
Marinade Instructions
Now that you've assembled your ingredients, let's get into the marinade—trust me, this is where the magic happens! I usually start by grabbing a bowl—nothing fancy, just something big enough to hold everything.
First, pour in 11 oz/330ml of that sweet, sweet apple cider (alcoholic kind!), add that bay leaf and then toss in 2 tablespoons each of honey and brown sugar. Next, mince 2 garlic cloves, because unless you're a vampire, you can't have too much garlic, right? A similar principle applies to this pork tenderloin marinade as to the balsamic pork chops recipe, as garlic helps tenderize the meat.
Don't forget a half-teaspoon of salt and a good crack of black pepper! Give it all a good whisk so that it's nicely combined.
Alright, now—grab a big ziplock bag. Pop the pork and the marinade in there. Make sure they're having a good time, swimming in the apple cider goodness! Seal that bag up tight and let it chill in the refrigerator. Overnight is best, but 24 hours? Even better!
Cooking Instructions
Okay, so, let's get cooking—it's about to get real tasty! First, take the marinated pork out of the fridge about 30 minutes before cooking – that way, it'll cook more evenly.
Next, preheat your oven to 350F—that's 180C for you metric folks. Grab your skillet and heat a tablespoon of olive oil over medium-high until it is hot! Now, take the pork out of the marinade, and don't throw the juice away, you will use that later!
Sear the pork in the pan—golden brown is the aim here, not charcoal black! Transfer the skillet into the oven for 15–20 minutes or until a meat thermometer shows 145F, which is 62C. If you don't have a thermometer – poke it, if clear juice comes out then its done! Once done, take the pork out and put it on a plate, and loosely cover it with foil – this is to let it rest while you whip up the sauce.
Sauce Preparation
With the pork resting and relaxing under its foil blanket, let's get cracking on the sauce! I put the skillet back on the stove, this time over high heat. I add 1 1/2 tablespoons butter – because why not!
Once that's melted, I whisk in the reserved marinade – that's the flavorful liquid the pork was swimming in, remember?! I also stir in 1 tablespoon Dijon mustard for a bit of zing. I whisk until everything's smooth – no lumps allowed!
Now, I bring the sauce to a boil – things are about to get saucy! I then simmer it rapidly- I'm talking a full-on bubble party- until it thickens into a syrupy glaze. It usually takes about 4-5 minutes. Give it a taste and, if needed, add a dash of salt to really make it sing! Remove it from the heat. Voila!
Serving Suggestions and Notes
Once the sauce is ready, I like to roll the pork in it, coating it in all that deliciousness before slicing it up! Don't skip this step; it's what makes every bite amazing. Then, I serve it immediately, pouring any extra sauce over the slices!
Think about what goes well with pork — you can't go wrong. I usually go with something simple so the pork can shine, like a crisp salad.
Here are some ideas I think you'll love:
- Mashed sweet potatoes.
- Roasted Brussel sprouts with bacon.
- Quinoa with herbs and lemon.
- A simple green salad with a vinaigrette.
Honestly, with this dish, you could serve it with a shoe and I'd probably eat it! Okay, maybe not — but it's that good.
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
- 1.5 lbs pork tenderloin
- 1 cup apple cider
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together apple cider, apple cider vinegar, Dijon mustard, honey, olive oil, thyme, salt, and pepper.
- Place pork tenderloin in a baking dish and pour marinade over it.
- Bake for 20-25 minutes, or until internal temperature reaches 145°F (63°C).
- Remove pork from baking dish and set aside to rest for 5 minutes.
- Pour remaining marinade into a saucepan and bring to a boil over medium-high heat.
- Reduce heat to medium and simmer for 5-7 minutes, or until glaze has thickened.
- Slice pork tenderloin and drizzle with apple cider glaze.
Nutrition (per serving, estimated):
- Calories: 350
- Protein: 35g
- Fat: 15g
- Carbohydrates: 15g