Dinner

Apple Cider Roasted Pork Tenderloin

Name: Apple Cider Roasted Pork Tenderloin
Prep time: 1 h 20 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 2 pork tenderloins; 2 cups apple cider; 3 tbsp olive oil; 3 garlic cloves, minced; 2 tbsp Dijon mustard; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 1 tbsp apple cider vinegar; Salt and freshly ground black pepper, to taste; 1 cup apple cider; 2 tbsp Dijon mustard; 1 tbsp honey or maple syrup; 1 tbsp butter

Servings: 4 Total Time: 1 hr 50 mins Difficulty: Beginner

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Introduction

Apple Cider Roasted Pork Tenderloin is a flavorful, tender, and comforting dish that beautifully balances savory and sweet. The pork is marinated in apple cider, herbs, and spices, then roasted until juicy and perfectly caramelized. The apple cider reduction sauce adds a tangy-sweet glaze that enhances the natural richness of the pork.

This dish is perfect for autumn and holiday gatherings but light enough to enjoy year-round. It pairs beautifully with roasted vegetables, mashed potatoes, or a crisp salad. With its elegant presentation and simple preparation, this recipe is both impressive and approachable.

Why I Love This Recipe

I love this recipe because it embodies the flavors of the season—warm, slightly sweet, and deeply savory. The apple cider not only tenderizes the pork but also infuses it with a subtle fruitiness that feels festive and comforting.

I also love how versatile it is. It can be dressed up for a holiday dinner or kept casual for a weeknight meal. The balance of flavors makes it appealing to both kids and adults, and it’s one of those recipes that makes the house smell amazing while it cooks.

Why It’s a Must-Try Dish

Juicy & flavorful: Pork tenderloin stays moist with the apple cider marinade.
Seasonal & festive: A wonderful dish for autumn and holidays.
Balanced flavors: Sweet cider, savory herbs, and a hint of garlic.
Quick & easy: Roasts in less than 30 minutes.
Restaurant-worthy: Elegant presentation without complicated steps.

Recipe Info

Preparation Time: 20 minutes (plus 1–2 hours marinating)
Cooking Time: 25–30 minutes
Total Time: ~1 hour 50 minutes (including marinating)
Servings: 4–6
Calories (per serving): ~310 kcal
Cuisine: American
Course: Main Dish

Ingredients

For the Marinade & Pork:

2 pork tenderloins (about 1 lb each)
2 cups apple cider
3 tbsp olive oil
3 garlic cloves, minced
2 tbsp Dijon mustard
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tbsp apple cider vinegar
Salt and freshly ground black pepper, to taste

For the Cider Reduction Sauce:

1 cup apple cider
2 tbsp Dijon mustard
1 tbsp honey or maple syrup
1 tbsp butter

Quick Directions

Marinate pork tenderloins in cider, mustard, garlic, and herbs for 1–2 hours.
Sear tenderloins in a skillet until browned.
Roast in oven at 400°F (200°C) until internal temp reaches 145°F (about 20–25 minutes).
Make cider reduction sauce by simmering cider with mustard and honey until thickened, then whisk in butter.
Slice pork, drizzle with sauce, and serve.

Step-by-Step Recipe Preparation

Step 1: Marinate the Pork

In a bowl, whisk together apple cider, olive oil, garlic, Dijon mustard, rosemary, thyme, vinegar, salt, and pepper.
Place pork tenderloins in a resealable bag or shallow dish. Pour marinade over them, cover, and refrigerate for 1–2 hours (up to overnight for deeper flavor).

Step 2: Sear the Pork

Preheat oven to 400°F (200°C).
Remove pork from marinade and pat dry with paper towels.
Heat a large oven-safe skillet with 1 tbsp oil over medium-high heat.
Sear pork on all sides until browned, about 2–3 minutes per side.

Step 3: Roast the Pork

Transfer skillet to preheated oven.
Roast for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
Remove from oven, tent with foil, and let rest for 5–10 minutes before slicing.

Step 4: Make the Cider Sauce

While pork rests, add 1 cup apple cider to a saucepan.
Whisk in Dijon mustard and honey.
Simmer over medium heat until reduced by half and slightly syrupy.
Stir in butter for a glossy finish.

Step 5: Serve

Slice pork into medallions, drizzle with cider sauce, and garnish with fresh herbs.

How to Serve

Serve sliced pork on a platter with roasted Brussels sprouts, mashed potatoes, or wild rice.
Drizzle sauce generously over pork and sides.
Garnish with fresh rosemary or thyme sprigs for a festive look.

Additional Tips

Use a meat thermometer for perfect doneness—pork is best at 145°F with a slight blush.
Don’t skip resting the pork—it helps retain juices.
Double the sauce recipe if serving with hearty sides like mashed potatoes.
For deeper flavor, marinate overnight.

Variations

Spiced version: Add a pinch of cinnamon and cloves to the marinade.
Maple-glazed: Replace honey with maple syrup in the sauce.
Stuffed tenderloin: Butterfly pork and stuff with apples and spinach before roasting.
Grilled version: Marinate and grill pork over medium heat until done.

Freezing & Storage

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooked pork (without sauce) for up to 2 months. Thaw overnight in fridge before reheating.
Reheating: Warm gently in oven at 300°F, covered with foil, or slice and reheat in a skillet with a splash of broth or cider.

Special Equipment Needed

Large resealable bag or dish for marinating
Oven-safe skillet or Dutch oven
Meat thermometer
Small saucepan (for sauce)

Conclusion

Apple Cider Roasted Pork Tenderloin is a dish that’s juicy, flavorful, and full of cozy autumn charm. The apple cider brings out a delicate sweetness, while herbs and mustard keep it balanced and savory. Perfect for weeknights or special occasions, it’s a recipe that proves you don’t need hours in the kitchen to make something truly memorable. Whether for a holiday feast or a comforting family dinner, this dish is sure to impress.

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