- 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
- 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.
Reviews forCider-Glazed Pork Tenderloin
"We greatly enjoyed eating this recipe. It is truly a simple and delicious dish. It took just minutes to prep. One change...I roasted it to an internal temperature of 135 degrees and let it rest under foil for 5 minutes. When I sliced it, it was medium pink and juicy. The glaze is wonderful...not too sweet, and I think it would be delicious on other roasted meats (and vegetables) as well. I served mashed sweet potato and steamed fresh string beans. It's a keeper!!"