- 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
"A very simple and delicious main dish that can be put together for a relatively fast evening meal. The meat was very tender and juicy. I was out of maple syrup, so a TOH volunteer field editor recommended I mix molasses and brown sugar. This worked well. I'm anxious to try it with the maple syrup to see the differences in flavor."
"Love the addition of the maple syrup! Adds a really great flavor to it!"
"Love the glaze! Great as a simple easy weeknight meal but fancy enough for entertaining."
"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!!"