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Apple Cider Glazed Pork Tenderloin
Prep Time
5m
Cook Time
30m
Total Time
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
Steps
Nutrition Facts
Ingredients
(Servings:
4)
Scale
Scale
Marinade
To Cook
Sauce
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories779kcal38%
-
Fat29g1%
-
Saturated Fat11g0%
-
Carbohydrates78g3%
-
Fiber0g0%
-
Sugar68g3%
-
Protein40g2%
-
Cholesterol143mg7%
-
Sodium647mg32%
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.