Apple Cider Glazed Pork Tenderloin
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4.9
45 reviews
Excellent
Apple Cider Glazed Pork Tenderloin
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Apple cider is the secret to a marinade that makes pork tenderloin incredibly moist with a gorgeous glaze! The marinade also does double duty as the sauce. You will be amazed at the incredible flavour in this with so few ingredients! I used Rochdale Apple Cider for this recipe - a New Zealand cider that is available at all major liquor outlets in Australia including Dan Murphy's and Liquorland.
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Ingredients
- 1 lb/500g pork tenderloin
Marinade
- 11 oz/330ml sweet apple cider (alcoholic aka "hard cider") - I used Rochdale Apple Cider (Note 1)
- 1 bay leaf , dried (or 2 fresh)
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 garlic cloves , minced
- 1/2 tsp salt
- black pepper
To Cook
- 1 tbsp olive oil
Sauce
- 1 1/2 tbsp butter
- 1 tbsp Dijon mustard
- salt and pepper
Instructions
- Mix the Marinade ingredients in a bowl.
- Place Marinade and pork in a large ziplock bag and marinate in the refrigerator overnight, up to 24 hours.
To Cook
- Remove pork in the marinade from the refrigerator 30 minutes prior to cooking (to bring to room temperature).
- Preheat oven to 180C/350F.
- Heat olive oil in a skillet over medium high heat. Remove pork from marinade (reserve marinade) and place in pan. Sear until golden brown all over - don't let it burn (Note 2).
- Transfer skillet to the oven and roast for 15 to 20 minutes, or until the internal temperature using a meat thermometer reads 145F/62C. (Note 3)
- Remove pork from skillet onto a plate and cover loosely with foil to rest while you make the sauce.
- Place skillet on the stove over high heat with butter. When the butter is melted, add reserved Marinade and mustard. Whisk until smooth.
- Bring to boil, then turn heat down so it is simmering VERY rapidly, and cook until the liquid becomes syrupy - about 4 to 5 minutes. Adjust salt to taste.
- Remove skillet from the stove, roll pork in the sauce, then remove and slice. Pour remaining sauce in the skillet into a jug and serve on the side.
- I served this with a fennel apple salad on the side. (Note 4)
Notes
- This recipe calls for alcoholic apple cider. I used New Zealand Rochdale Apple Cider. To make this non alcoholic, you will need more ingredients! But you can use any sweet alcoholic apple (or pear) cider you want!
- To make it non alcoholic, in place of the apple cider in this recipe, use the following: 1 cup apple juice + 1 tsp apple cider vinegar + 2 tsp sugar + 1/4 cup chicken broth/stock.
- Don't let it burn because otherwise you'll end up with charred bits in your sauce!
- I really recommend using a meat thermometer to ensure you cook the pork perfectly. BUT if you don't have one, pierce the pork in the middle and when the juices run clear, it is done.
- Fennel and apple are classic pairings with pork! Fennel Apple Salad - use a mandolin to finely slice 1 large or 2 baby fennels. Cut 1 red apple into thin batons. Toss with lemon juice, olive oil, salt and pepper and a good handful of fresh parsley leaves.
- Nutrition per serving, assuming 3 servings and all the sauce is used.
Nutrition Information
Show Details
Serving
315g
Calories
404cal
(20%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 315g | |
| Calories | 404cal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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