Cider-Glazed Pork Tenderloin
Total TimePrep/Total Time: 30 min.
I couldn't get over how sweet the glaze was. Not sure if it's due to my brand of cider or the syrup I used.
This was amazing. Quick, easy and most important delicious. I served with basmati rice and ginger carrots. Janet VFE
Great recipe!! Love to make this in the Fall with a baked apple on the side. Simple, quick and delicious. I make this exactly as written - it is amazing! Joyce Moynihan. Volunteer Field Editor.
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.
Great recipe! Meat was tender and juicy and the glaze was the perfect amount of sweet. Super quick and easy to make too!
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!!