Cider-Glazed Pork Tenderloin
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts3 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.
Jan 18, 2018
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.
Nov 15, 2017
Love the addition of the maple syrup! Adds a really great flavor to it!
Oct 11, 2017
Love the glaze! Great as a simple easy weeknight meal but fancy enough for entertaining.
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!
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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