Pork Tenderloin with Cider Glaze
Elevate your dinner game with this mouthwatering Pork Tenderloin with Cider Glaze, a perfect balance of savory and sweet flavors. This recipe pairs tender, oven-roasted pork with a glossy apple cider glaze infused with hints of Dijon mustard, brown sugar, and apple cider vinegar for a tangy, caramelized finish that’s simply irresistible. A quick sear in olive oil ensures a golden crust, while roasting keeps the pork juicy and flavorful. Ready in just 40 minutes, this dish is ideal for weeknights or special occasions. Top it off with a garnish of fresh thyme for a touch of elegance, and serve alongside roasted vegetables or creamy mashed potatoes for a meal that’s guaranteed to impress. Search-friendly and seasonally inspired, this recipe highlights autumnal flavors and is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Apple cider
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Brown sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons Butter
- 1 sprig Fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloins dry with paper towels and season them evenly with salt and black pepper.
Heat a large oven-safe skillet over medium-high heat and add olive oil.
Sear the pork tenderloins for about 2-3 minutes per side until they develop a golden-brown crust.
Transfer the skillet with the pork tenderloins to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
While the pork is roasting, prepare the cider glaze. In a small saucepan, combine the apple cider, apple cider vinegar, brown sugar, and Dijon mustard.
Bring the mixture to a simmer over medium heat and cook for about 10-12 minutes, stirring occasionally, until it reduces by half and thickens slightly.
Once the glaze has reduced, remove from heat and whisk in the butter until the glaze becomes smooth and glossy.
When the pork tenderloins are done, remove them from the oven and let them rest on a cutting board for 5-10 minutes.
Slice the pork tenderloins into medallions and drizzle the warm cider glaze over the top.
Garnish with fresh thyme if desired, and serve immediately.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 8305 mg | 361% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 41.6 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 108 mg | 8% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4524 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
