Pork Tenderloin with Apple Cider Glaze Recipe
A tender and flavorful pork tenderloin roasted with a sweet and tangy apple cider glaze, infused with Dijon mustard, maple syrup, and fresh thyme. Perfectly seared and baked to juicy perfection, served with optional apple slice garnish for a touch of elegance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pork Tenderloin and Seasoning
- 1 pound pork tenderloin
- Salt, to taste
- Black pepper, to taste
Glaze
- 2 tablespoons olive oil
- 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 to enhance its 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 on all sides until it develops a golden-brown crust, about 5 to 7 minutes.
- Make the Glaze: While the pork is searing, whisk together apple cider, Dijon mustard, maple syrup, and thyme in a small bowl. Pour the glaze over the seared pork in the skillet.
- Bake: Transfer the skillet with the pork and glaze into the preheated oven. Roast the pork for 25 minutes, occasionally basting it halfway through cooking to ensure it remains moist and flavorful. The internal temperature should reach 145 degrees Fahrenheit.
- Serve: Remove the pork from the oven and let it rest for a few minutes to allow the juices to redistribute. Slice the pork tenderloin and drizzle with the pan juices. Garnish with apple slices if desired and serve alongside roasted vegetables or mashed potatoes.
Notes
- Use a meat thermometer to check the internal temperature for perfect doneness.
- For a deeper flavor, marinate the pork in the glaze mixture for 30 minutes before searing.
- Apple slices add a fresh and decorative garnish but can be omitted if preferred.
- Substitute maple syrup with honey for a slightly different sweetness.
- Allowing the pork to rest after baking helps keep it juicy and tender.
