Cider-Glazed Pork Tenderloin Recipe

Cider-Glazed Pork Tenderloin Recipe
Cider-Glazed Pork Tenderloin Recipe photo by Taste of Home
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Cider-Glazed Pork Tenderloin Recipe

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This is a super easy recipe full of sweet fall flavor. The maple flavor really shines through. —Susan Stetzel, Gainesville, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 3/4 cup apple cider or juice
  • 1/4 cup maple syrup
  • 2 tablespoons cider vinegar

Directions

Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes.
Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes.
Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze. Yield: 4 servings.
Originally published as Cider-Glazed Pork Tenderloin in Simple & Delicious August/September 2017

Nutritional Facts

3 ounces cooked pork with 1 tablespoon glaze: 239 calories, 7g fat (2g saturated fat), 64mg cholesterol, 200mg sodium, 19g carbohydrate (17g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 3/4 cup apple cider or juice
  • 1/4 cup maple syrup
  • 2 tablespoons cider vinegar
  1. Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes.
  2. Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes.
  3. Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze. Yield: 4 servings.
Originally published as Cider-Glazed Pork Tenderloin in Simple & Delicious August/September 2017

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