Cider-Glazed Pork Tenderloin Recipe

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

Read Reviews
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Publisher Photo
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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Reviews forCider-Glazed Pork Tenderloin

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MY REVIEW
jstowellsupermom User ID: 7101358 272057
Reviewed Aug. 21, 2017

"Great recipe! Meat was tender and juicy and the glaze was the perfect amount of sweet. Super quick and easy to make too!"

MY REVIEW
annrms User ID: 2649709 271498
Reviewed Aug. 8, 2017

"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!!"

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