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4.9 from 45 votes

Apple Cider Glazed Pork Tenderloin

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 404 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. Mix the Marinade ingredients in a bowl.
  2. Place Marinade and pork in a large ziplock bag and marinate in the refrigerator overnight, up to 24 hours.
To Cook
  1. Remove pork in the marinade from the refrigerator 30 minutes prior to cooking (to bring to room temperature).
  2. Preheat oven to 180C/350F.
  3. 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).
  4. 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)
  5. Remove pork from skillet onto a plate and cover loosely with foil to rest while you make the sauce.
  6. Place skillet on the stove over high heat with butter. When the butter is melted, add reserved Marinade and mustard. Whisk until smooth.
  7. 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.
  8. 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.
  9. 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

Serving 315g Calories 404cal (20%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 404

% Daily Value*

Serving 315g
Calories 404cal 20%

* Percent Daily Values are based on a 2,000 calorie diet.