Apple Cider Pork Tenderloin
Ingredients
- 2 pounds pork tenderloin – trimmed of silver skin and patted dry (~2 n/a pork tenderloins)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper – freshly ground
- 1 tablespoon olive oil
- 1 large yellow onion – thinly sliced
- 2 medium tart apples – cored and sliced 0.5-inch thick
- 2 cloves garlic cloves – minced
- 2 cups apple cider
- 1/2 cups low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves – chopped
- 1 teaspoon fresh sage leaves – finely chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoons unsalted butter – cut into pieces
Instructions
1. Preheat the oven to 400°F (200°C). Pat the pork tenderloin dry, trim any silver skin, and season all over with the kosher salt and black pepper.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the pork, turning occasionally, until well browned on two sides, 5–6 minutes total. Transfer the pork to a plate.
3. In the same skillet over medium heat, add the sliced onion and apples. Cook, stirring, until softened and lightly browned, 4–5 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds.
4. Pour in the apple cider, scraping up the browned bits. Stir in the chicken broth, Dijon mustard, fresh thyme, fresh sage, and apple cider vinegar. Bring to a brisk simmer.
5. Nestle the pork back into the skillet among the apples and onions. Transfer the skillet to the oven and roast until the thickest part of the pork registers 145°F on an instant-read thermometer, 15–20 minutes (the apples should be tender and the liquid gently bubbling).
6. Transfer the pork to a cutting board, tent loosely with foil, and rest 10 minutes. Place the skillet back over medium-high heat and simmer the pan juices until reduced by about half and lightly syrupy, 6–10 minutes, stirring occasionally, until the sauce coats the back of a spoon.
7. Off the heat, whisk in the unsalted butter until glossy. Slice the pork into 0.5-inch medallions, return to the skillet or plate, and spoon the apples, onions, and cider sauce over the top. Serve immediately.
Apple Cider Pork Tenderloin pairs the lean tenderness of pork with the bright, gently sweet tang of apple cider. The pan sauce, built from cider, mustard, and fresh herbs, reduces to a shiny glaze that coats the meat without overwhelming it. Cooked apples and onions add soft, caramelized edges and a savory-sweet counterpoint, making each bite balanced and satisfying.
Rooted in American fall cooking, this dish reflects the long-standing affinity between pork and apples in regions where cider mills and orchards flourish. As pasteurized apple cider became widely available, home cooks embraced it for pan sauces and quick reductions rather than long marinades alone. Today it remains a cold-weather staple, bridging rustic farmhouse flavors with weeknight practicality while honoring the harvest-season tradition of pairing pork with orchard fruit.