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
1/2 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.
