If you’re craving a cozy, flavorful dinner that feels both special and simple, this Pork Tenderloin with Apple Cider Glaze Recipe is going to become your new favorite. It’s perfect for cooler nights when you want something juicy and fragrant, with just the right touch of sweet and tangy glaze to make your taste buds dance. Trust me, once you try this, you’ll love how the tender pork and the apple cider glaze come together in the most delicious way.

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Why You’ll Love This Pork Tenderloin with Apple Cider Glaze Recipe
Ingredient Spotlight
Step-by-Step: How to Make It
Pro Tips
Variations & Substitutions
Make-Ahead, Storage & Freezing
Serving Ideas & Pairings
FAQs
Notes, Tools & Special Equipment
Printable Recipe 📖

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Why You’ll Love This Pork Tenderloin with Apple Cider Glaze Recipe

This recipe strikes a perfect balance of tender, juicy pork paired with a glossy, slightly sweet apple cider glaze that brightens every bite. It’s just fancy enough for guests but easy enough for a weeknight dinner. Plus, the ingredients are everyday staples you probably already have, so it’s a win for busy cooks.

Texture you want: Juicy pork with a slight crispy sear on the outside
Flavor that pops: Tangy, sweet apple cider glaze accented by fresh thyme
Everyday ingredients: Simple pantry staples like Dijon mustard and maple syrup
Works for any night: Weeknights, casual dinners, or special occasions

Ingredient Spotlight

To really nail the Pork Tenderloin with Apple Cider Glaze Recipe, choosing fresh, quality ingredients makes all the difference — but there’s room for smart swaps to match what you have on hand or your tastes.

Pork Tenderloin: Pick one that’s firm and pink with little fat for the best juicy texture.
Apple Cider: Use fresh, unfiltered if you can; if not, pure apple juice works as a substitute.
Maple Syrup: Adds natural sweetness and depth; honey also works in a pinch.

Seasonality & Sourcing

Pork tenderloin is widely available year-round, but fall is the best time to pick up fresh apple cider, which can often be found at farmers markets or the grocery store’s refrigerated section. If you’re making this outside apple season, store-bought cider or even a splash of apple juice will still work beautifully. Opt for organic or local whenever possible for the freshest flavor and to support your local growers.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

Start by preheating your oven to 400°F (200°C). While it warms up, pat your pork tenderloin dry with paper towels—this helps you get that nice sear—and then season it generously with salt and pepper. A big mistake I’ve made before is skipping this drying step, which made it harder to get that golden crust we want. Don’t skip it!

Step 2 — Cook & Build Flavor

Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the pork and sear it on all sides, turning carefully, until it’s beautifully browned all around—this usually takes about 5 to 7 minutes. Then, whisk together the apple cider, Dijon mustard, maple syrup, and fresh thyme in a small bowl and pour this tangy glaze over the tenderloin. Transfer the skillet to the oven and roast for 20 to 25 minutes, basting once halfway through. Use a meat thermometer to check for 145°F (63°C) for perfect doneness. If it’s under, just pop it back in for a few minutes; if it’s slightly over, rest will help keep it juicy.

Step 3 — Finish & Rest

Once your pork hits that perfect temperature, take it out and let it rest for at least 5 minutes before slicing. This resting step lets the juices redistribute so your slices stay moist, which is key to the success of this Pork Tenderloin with Apple Cider Glaze Recipe. Drizzle the pan juices over the pork when serving, and toss on some fresh apple slices if you like a crisp contrast.

Troubleshooting Pork Tenderloin with Apple Cider Glaze Recipe

If your meat ends up dry, it’s usually an overcooking issue—next time, check the temperature a bit earlier to pull it right at 145°F. For a glaze that’s too thin or bland, just simmer it on the stove after roasting to reduce and concentrate those flavors. And if your pork isn’t searing well, make sure the pan and oil are hot enough before adding it, and don’t crowd the pan.

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Pro Tips

I love balancing heat and timing here — sear over medium-high heat but finish in the oven to avoid overcooking. This approach seals in juices and builds complex flavor. Also, don’t rush resting—it really transforms the final texture.

Heat control: Keep your skillet hot enough for a golden sear but not smoking.
Timing window: Roast pork to 145°F and let rest 5-10 minutes for best results.
Make-ahead move: You can prepare the glaze in advance to save time on busy nights.
Avoid this pitfall: Don’t skip patting the pork dry before searing—it helps achieve that perfect crust.

Variations & Substitutions

Feel free to switch up the glaze by adding a splash of balsamic vinegar for a tangier touch or swapping thyme for rosemary if that’s what you have. For a diet-friendly tweak, replace maple syrup with a sugar-free sweetener. And if pork tenderloin isn’t your style, chicken breast makes a great substitute, just watch cooking times closely.

Great Debates

One popular debate around this Pork Tenderloin with Apple Cider Glaze Recipe is whether to use butter or olive oil for the sear. I usually stick with olive oil for its high smoke point and clean flavor, but a knob of butter added near the end can deepen the glaze’s richness. Both work well so feel free to try both and see what you prefer.

Make-Ahead, Storage & Freezing

You can prepare the pork and glaze fully and store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of apple cider or broth to retain moisture. This dish freezes well too—slice leftover tenderloin and freeze it in portions wrapped tightly; thaw overnight in the fridge for a quick, delicious meal.

Yield & Conversions

This Pork Tenderloin with Apple Cider Glaze Recipe serves about 3 to 4 people with one 1-pound tenderloin. To double, simply double all ingredients but keep the searing and roasting space in mind to avoid crowding the pan. In metric, that’s roughly 450 grams pork and 120 ml apple cider.

Serving Ideas & Pairings

This pork pairs beautifully with creamy mashed potatoes, roasted root vegetables, or even a bright green salad. A simple side of sautéed spinach or green beans adds freshness without competing with the glaze. Don’t forget a crusty slice of good bread to soak up those delicious pan juices!

FAQs

Can I use pork loin instead of pork tenderloin?

Yes, but pork loin is larger and less tender, so cooking time will be longer and the texture slightly firmer. Adjust the roasting time and check the internal temperature carefully.

What if I don’t have fresh thyme?

Dried thyme works fine—use about one-third the amount of fresh. Or substitute with rosemary or sage to experiment with flavor.

How do I know when the pork is done?

Use a meat thermometer and remove from the oven at 145°F (63°C). Let it rest, as the temperature will rise slightly during resting.

Can I prepare this recipe ahead of time?

Absolutely! You can make the glaze in advance and even sear the pork a few hours before roasting to save time on busy nights.

Notes, Tools & Special Equipment

A sturdy oven-safe skillet (cast iron is my favorite) lets you sear and roast in one pan, simplifying cleanup. A reliable instant-read meat thermometer will give you confidence hitting the perfect temperature every time. No need for fancy gadgets beyond those—just your trusty tools and fresh ingredients.

Printable Recipe 📖