Apple Cider Glazed Pork Tenderloin
Prep
5m
Cook
30m
Total
35m
This apple cider glazed pork tenderloin recipe features a tenderloin marinated in sweet apple cider, honey, and brown sugar. The pork is then cooked and glazed with a flavorful sauce made from butter and dijon mustard. A delicious main dish that will impress your family and guests at the dinner table.
Ingredients
4 servingsMarinade
To Cook
Sauce
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 457kcal 22%
-
Fat 17g 26%
-
Saturated Fat 6g 30%
-
Carbohydrates 30g 10%
-
Fiber 1g 4%
-
Sugar 27g 54%
-
Protein 41g 82%
-
Cholesterol 133mg 44%
-
Sodium 715mg 29%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. This recipe calls for alcoholic apple cider. I used New Zealand Rochdale Apple Cider. To make this non alcoholic, you will need more ingredients! But you can use any sweet alcoholic apple (or pear) cider you want!
To make it non alcoholic, in place of the apple cider in this recipe, use the following: 1 cup apple juice + 1 tsp apple cider vinegar + 2 tsp sugar + 1/4 cup chicken broth/stock.
2. Don't let it burn because otherwise you'll end up with charred bits in your sauce!
3. I really recommend using a meat thermometer to ensure you cook the pork perfectly. BUT if you don't have one, pierce the pork in the middle and when the juices run clear, it is done.
4. Fennel and apple are classic pairings with pork! Fennel Apple Salad - use a mandolin to finely slice 1 large or 2 baby fennels. Cut 1 red apple into thin batons. Toss with lemon juice, olive oil, salt and pepper and a good handful of fresh parsley leaves.
5. Nutrition per serving, assuming 3 servings and allthe sauce is used.
To make it non alcoholic, in place of the apple cider in this recipe, use the following: 1 cup apple juice + 1 tsp apple cider vinegar + 2 tsp sugar + 1/4 cup chicken broth/stock.
2. Don't let it burn because otherwise you'll end up with charred bits in your sauce!
3. I really recommend using a meat thermometer to ensure you cook the pork perfectly. BUT if you don't have one, pierce the pork in the middle and when the juices run clear, it is done.
4. Fennel and apple are classic pairings with pork! Fennel Apple Salad - use a mandolin to finely slice 1 large or 2 baby fennels. Cut 1 red apple into thin batons. Toss with lemon juice, olive oil, salt and pepper and a good handful of fresh parsley leaves.
5. Nutrition per serving, assuming 3 servings and allthe sauce is used.
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