This delicious roasted apple cider pork tenderloin is juicy, flavorful and served with a spectacular apple cider and Dijon mustard pan sauce.
For more delicious apple cider flavors, also check out this apple cider chicken marinade!
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Whisk all marinade ingredients together in a bowl. Set aside.
- Cut a pork tenderloin into four equal-sized pieces. If the tenderloin has a thin, tapered end, fold that end over on itself. (That way all the pieces have approximately the same thickness.)
- Add the meat to a resealable plastic bag, then pour the marinade over it. Seal and marinate in the fridge for 4 to 6 hours.
- Take the meat out of the marinade. Lightly dab off excess marinade with paper towels.
- Heat the oven to 400 degrees F. Heat olive oil in a cast iron pan on the stovetop. Lightly sear the meat on all sides.
- Transfer the pan with the meat into the oven and roast, uncovered, until fully cooked. Move the meat to a plate and let rest.
- Cook minced onion in the pan with the drippings.
- Pour in apple cider and reduce. Stir in thyme, Dijon mustard and butter. Cook until thickened.
How to serve it:
Serve the roasted pork with the pan sauce, biscuits or mashed potatoes, and a vegetable side dish, such as green beans.
More delicious marinated pork recipes:
- Brown Sugar Marinade for Pork Chops10 Hours 5 Minutes
- Apricot Marinade for Pork Chops4 Hours 20 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Apple Cider Pork Tenderloin
This roasted apple cider pork tenderloin is juicy, flavorful and served with a spectacular apple cider and Dijon pan sauce.
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Equipment:
- measuring cups and spoons
- mixing bowl
- whisk
- knife and cutting board or cutting mat
- resealable plastic bag
- rubber spatula
- paper towels
- kitchen tongs
- cast iron pan
- aluminum foil
- digital meat thermometer (recommended)
Ingredients:
For the marinade:
- 2 tablespoons Dijon mustard
- ¼ cup apple cider (unfiltered apple juice, not apple cider vinegar)
- 2 teaspoons mild olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons dried thyme
- 2 tablespoons apricot preserves
For the pork:
- 1 pork tenderloin (1 to 1 ½ pounds)
- 1 ½ tablespoons mild olive oil
For the pan sauce:
- ¼ cup minced yellow onion (you need about ⅓ of a small onion for that)
- ½ cup apple cider (unfiltered apple juice, not apple cider vinegar)
- ½ teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 ½ tablespoons unsalted butter
- salt to taste
Instructions:
For the marinade:
- Whisk all marinade ingredients together in a bowl. (If there are any large chunks of fruit in the preserves, mash them up a bit with a fork.)2 tablespoons Dijon mustard, ¼ cup apple cider (unfiltered apple juice, not apple cider vinegar), 2 teaspoons mild olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper, 2 teaspoons dried thyme, 2 tablespoons apricot preserves
For the pork:
- If the tenderloin has a thin, tapered end, fold that end onto itself to get the same thickness all the way across. Cut the tenderloin into 4 equal-sized pieces.1 pork tenderloin (1 to 1 ½ pounds)
- Add the 4 pieces to a resealable plastic bag. Pour the marinade into the bag, seal, then transfer to the fridge and marinate for 4 to 6 hours.
- Heat the oven to 400 degrees F.
- Take the meat out of the marinade and lightly dab off excess marinade using paper towels.
- Heat the olive oil in a cast iron pan on the stovetop. Add the tenderloin pieces and sear on all sides until lightly browned.1 ½ tablespoons mild olive oil
- Transfer the pan, uncovered, to the oven. Cook the meat until it has reached an internal temperature of 150 degrees F. (This will take 15 to 20 minutes. Flip the pieces over after 8 minutes.)
- Remove the pan from the oven. Transfer the meat to a plate, cover loosely with aluminum foil and let the pork rest for 8 minutes.
For the pan sauce:
- While the pork is resting, set the pan with the drippings back on the stovetop.
- Add the minced onion. Cook, stirring continuously, until the all the pan drippings are sopped up (about 1 minute).¼ cup minced yellow onion (you need about ⅓ of a small onion for that)
- Pour in the apple cider and cook until reduced by about half (about 2 minutes).½ cup apple cider (unfiltered apple juice, not apple cider vinegar)
- Stir in thyme, Dijon mustard and butter and cook until thickened a bit.½ teaspoon dried thyme, 1 teaspoon Dijon mustard, 1 ½ tablespoons unsalted butter
- Season to taste with salt.
- Pour the sauce over the meat and serve.
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