If you’re looking for a cozy yet elegant dinner that’s surprisingly easy to pull off, this Pork Tenderloin with Apple Cider Glaze Recipe is exactly the kind of dish you want to have in your repertoire. It’s perfect any time you crave tender, juicy pork with a subtle sweet tang from apple cider — great for weeknights or impressing guests without too much fuss.
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In the Kitchen
This recipe delivers tender, juicy pork tenderloin glazed in a fragrant, sweet apple cider sauce that really elevates simple ingredients. I love how the glaze caramelizes lightly in the oven, giving a golden finish without extra sugar overload.
- Juicy and Tender Every Time: Searing the pork first locks in its natural juices, ensuring it’s moist and flavorful inside.
- Golden, Satisfying Finish: The apple cider glaze bubbles up and thickens during roasting, coating the pork in a glossy, sticky layer.
- Simple Ingredients, Big Impact: With just a handful of pantry staples like Dijon mustard, maple syrup, and fresh thyme, the flavors really sing.
- Weeknight to Weekend Ready: Whether you’re throwing this together last minute or planning a dinner party, it hits just the right note every time.
Ingredients at a Glance
Choosing fresh, quality ingredients makes a noticeable difference here. The pork should be tender and fresh, and the apple cider can be either cloudy or clear, but avoid overly sweet store brands to keep the glaze balanced.
- Pork Tenderloin: Pick a fresh, firm one about 1 pound for even cooking and juicy results.
- Olive Oil: Use good quality extra virgin for a richer sear.
- Apple Cider: Preferably natural and unsweetened to keep the glaze tangy.
- Dijon Mustard: Adds a subtle sharpness and depth to the glaze.
- Maple Syrup: Use real maple syrup for authenticity—it caramelizes beautifully in the oven.
- Fresh Thyme: Fresh herbs brighten the flavor more than dried, so don’t skip this.
- Apple Slices (optional): For a pretty garnish and a little extra crunch on the side.
Heads-Up: Exact measurements and full recipe details are in the printable card at the end for easy reference and success.
How to Make Pork Tenderloin with Apple Cider Glaze Recipe
Step 1 — Season and Preheat
Start by patting your pork tenderloin dry with paper towels so it browns nicely. Season it generously with salt and pepper on all sides. Meanwhile, preheat your oven to a hot 400°F (200°C). The high heat helps develop that gorgeous crust on the pork while roasting it through.
Step 2 — Sear the Pork to Lock in Juices
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the pork and sear each side for about 2 minutes until it’s a deep golden brown. You’ll notice the kitchen filling with a tempting toasted aroma—that’s the sign you’re on track. This sear seals in the juices so your tenderloin stays moist after baking.
Step 3 — Whisk and Pour the Apple Cider Glaze
While the pork is searing, whisk together ½ cup apple cider, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, and 1 teaspoon fresh thyme leaves in a small bowl. Once seared, pour this fragrant glaze evenly over the pork in the skillet, letting it mingle with all those roasted bits.
Step 4 — Roast and Baste for Perfect Finish
Transfer your skillet to the preheated oven and roast the pork for about 20 to 25 minutes. Halfway through cooking, baste the pork gently with the pan juices to build layers of flavor and keep the glaze sticky. You’re aiming for an internal temperature of 145°F (63°C); use a reliable meat thermometer to be sure.
Step 5 — Rest, Slice, and Serve
Once out of the oven, let the pork rest for 5 to 10 minutes so the juices redistribute and the meat stays nice and juicy. Slice into medallions, drizzle with the pan glaze, and optionally garnish with fresh apple slices for a crisp contrast. Serve it with your favorite sides—the glaze shines with roasted vegetables or creamy mashed potatoes.
Things to Remember
From my time making this recipe, the key to success lies in the sear and the glaze timing. Watching your oven temperature and resting the meat are crucial to avoiding dryness.
- Doneness Cue: Look for a slightly pink center at 145°F to keep it juicy, not overcooked.
- Temperature Trick: Use a meat thermometer to avoid guesswork — it’s worth the investment for pork perfection.
- Make-Ahead Move: You can prepare the glaze ahead and keep it refrigerated; just rewarm gently before adding.
- Common Pitfall: Skipping the rest period leads to dry slices, so be patient after roasting.
Ways to Serve It
Finishing Touches
Drizzling that warm, sticky apple cider glaze over the sliced pork just before serving is a beautiful touch that locks in flavor and adds moisture. Fresh apple slices add a crisp, sweet contrast, and a sprinkle of thyme leaves brightens the plate visually and in taste.
Plays Well With
This pork pairs wonderfully with savory roasted root vegetables like carrots and parsnips or a silky potato mash to soak up the glaze. For a bit of greenery, simple sautéed spinach or a crisp arugula salad with lemon vinaigrette balances the richness nicely.
Simple Plating Upgrades
For a casual dinner, slice the pork thick and serve right on the roasting pan platter with a rustic spoon of glaze. For something a bit more dressed-up, arrange slices fanned out on a white plate, drizzle the glaze artistically, and garnish with thyme sprigs and a few neat apple slices for that wow factor.
Make-Ahead & Keeping Fresh
Storing Leftovers
Place leftover pork slices and pan juices in an airtight container and refrigerate. They’ll keep well for up to 3 days. The pork stays quite tender but might firm up slightly, so storing with some glaze juices helps maintain moisture.
Freezing Tips
You can freeze cooked pork tenderloin glazed this way. Wrap the pork tightly in plastic wrap and then foil, or use a vacuum-sealed bag for best results. Thaw overnight in the fridge and gently reheat. The texture holds up well, though the glaze may be a bit less sticky upon thawing.
Reheating Pork Tenderloin with Apple Cider Glaze Recipe Without Drying Out
To reheat without drying, warm slices gently in a pan over low heat with a splash of apple cider or broth to keep moisture. Alternatively, cover pork loosely with foil and bake at 300°F (150°C) until just warmed through. Microwaving is fastest but use short bursts and add a teaspoon of water or glaze to avoid drying out.
Frequently Asked Questions
You can use apple juice in a pinch, but apple cider has a deeper, more robust flavor with slight tartness that balances the glaze better. Choose unsweetened varieties for best results.
The best way is to use a meat thermometer and look for an internal temperature of 145°F (63°C). The pork will have a slight blush of pink inside, which ensures it stays juicy.
Absolutely! The glaze can be mixed and refrigerated ahead of time. Just whisk it again before pouring over the pork to re-incorporate all the flavors.
Final Thoughts
I really enjoy making this Pork Tenderloin with Apple Cider Glaze Recipe when I want something that feels special but doesn’t require hours of effort. The sweet-savory balance from the cider glaze makes it memorable every time, and I bet you’ll find it becoming a go-to in your kitchen as well. Give it a try soon — you might surprise yourself with how little time it takes to turn simple ingredients into a dish that tastes like a celebration.
PrintFull Printable Recipe
Pork Tenderloin with Apple Cider Glaze Recipe
This Pork Tenderloin with Apple Cider Glaze is a flavorful and succulent main course featuring a perfectly roasted pork tenderloin coated with a sweet and tangy apple cider glaze. Infused with fresh thyme and enhanced by Dijon mustard and maple syrup, this dish offers a perfect balance of savory and sweet. Ideal for a comforting dinner paired with roasted vegetables or mashed potatoes.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
Pork Tenderloin
- 1 pound pork tenderloin
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
Apple Cider Glaze
- ½ cup apple cider
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme leaves
Garnish
- 1 apple, sliced (optional)
Instructions
- Prepare the Pork: Preheat your oven to 400 degrees Fahrenheit. Season the pork tenderloin evenly with salt and pepper on all sides to enhance the flavor.
- Sear the Pork: Heat olive oil in an oven-safe skillet over medium-high heat. Place the pork tenderloin in the skillet and sear it, turning occasionally, until all sides are nicely browned, about 5 to 7 minutes.
- Make the Glaze: In a small bowl, whisk together apple cider, Dijon mustard, maple syrup, and fresh thyme leaves until well combined. Pour this mixture over the seared pork in the skillet.
- Bake: Transfer the skillet to the preheated oven. Roast the pork for 25 minutes or until the internal temperature reaches 145 degrees Fahrenheit. Halfway through cooking, baste the pork with the glaze to keep it moist and flavorful.
- Serve: Remove the pork from the oven and let it rest for a few minutes to redistribute the juices. Slice the tenderloin, drizzle with the pan juices, and garnish with sliced apple if desired. Serve alongside roasted vegetables or mashed potatoes for a complete meal.
Notes
- Use a meat thermometer to ensure the pork is cooked perfectly to 145°F for safe consumption without drying out.
- If you don’t have fresh thyme, dried thyme can be substituted at half the quantity.
- Apple slices are optional but add a fresh, sweet contrast to the savory pork.
- Use an oven-safe skillet or transfer the pork and glaze to a baking dish before roasting.
- Resting the pork after baking is important to keep it juicy and tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
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