As the weather gets cooler and the leaves start to change, fall makes it easy to crave cozy, comforting recipes that feel like a warm hug. That’s why this succulent roast pork tenderloin drizzled with a sweet apple cider glaze is perfect for autumn meals. The savory pork combined with the lightly spiced, syrupy applesauce creates a dish that satisfies. With quick prep time and only 25 minutes in the oven, it’s an easy weeknight dinner. But the elegant presentation also makes it ideal for hosting holiday meals or dinner parties.
For this baked pork tenderloin recipe, you’ll need a 1.5 pound pork tenderloin along with apple cider, apples, and herbs for the glaze. Choose high quality, fresh ingredients when possible for the best flavor. In season apples like Honeycrisp, Fuji, or Gala work nicely for their balance of sweetness and tartness. Fresh thyme and rosemary add woodsy notes that pair nicely with the pork. And the apple cider and Dijon mustard provide sweet, tangy, and savory flavors to balance out the brown sugar.
To cook the pork, it’s important to first season it all over with salt and pepper to add flavor. Searing it in an oven safe skillet on the stovetop helps develop a tasty browned crust before transferring the pan to the hot oven. Use a skillet that can handle oven temps up to 400°F. Then let the pork roast in the 400°F oven for 15-20 minutes until it reaches the ideal internal temperature of 145°F, checking with an instant read thermometer. Letting the pork rest for 5 minutes before slicing allows the juices to redistribute evenly throughout the meat for a tender, juicy texture.
For best results, use a digital meat thermometer to remove the pork right when it hits 145°F, the recommended temperature for safe, succulent pork. Roasting time can vary depending on size and shape of your tenderloin, so start checking about 15 minutes in. The sear beforehand gives great flavor, but be careful not to overcook the tenderloin in the oven.
To make the sweet apple glaze that puts this tenderloin over the top, simply simmer cider, apples, sugar, mustard, and herbs until reduced down to a syrupy sauce. Peel, core, and dice the apples into 1/2 inch chunks before adding them to the saucepan. This ensures even cooking. Simmer everything together for 15-20 minutes until thickened enough to coat the back of a spoon. The key is reducing the liquid by at least half to reach the proper consistency.
The diced apples break down a bit as the cider syrup boils, leaving you with a thick, chunky glaze. The brown sugar balances out cider’s tartness, while the mustard brings a tangy note. The fresh thyme and rosemary pair nicely with the pork and apples, so use a light hand to keep their flavor from overpowering. Just a tablespoon of diced herbs is plenty. As the glaze reduces, the flavor concentrates so keep in mind it will taste stronger once cooled and thickened.
Once the pork has roasted and rested, brush the apple glaze over the top several times, letting it set for a minute before adding more. This helps build up layers of shiny, sticky glaze over the tenderloin. Be sure to reserve some extra glaze to pass around tableside for drizzling over sliced pork. Let diners add more sweet apple goodness to their plated portions.
For the perfect fall meal, serve the glistening, cider-glazed pork slices with sides like roasted Brussels sprouts, carrot coins, or pearl onions. A simple green salad or coleslaw also balance out the richness. And don’t forget to spoon over extra glaze!
Along with being a stellar special occasion recipe, this pork tenderloin is also quite adaptable. Try baking the apples instead of simmering for a deeper flavor. Or swap different spices like ground ginger or cloves into the glaze. You can marinate the pork in maple syrup, orange juice, or apple cider before roasting too. Stuffing the tenderloin with dried fruits and nuts is another unique option.
To turn this into a full sheet pan meal, arrange cubed potatoes, squash, and onion wedges around the pork before roasting. The vegetables pick up all the delicious flavors for easy one-pan cooking.
Leftovers will keep in the refrigerator for 3-4 days. Reheat slices in the microwave or a low oven until warmed through. Add more glaze, if desired. Freeze leftovers for longer term storage.
This succulent roast pork tenderloin oozes with sweet, spiced apple glaze for a recipe poised to become your new fall favorite. Easy to prep and cook, yet elegant enough for holidays, it delivers on comfort and flavor. I hope you’ll try this delicious herb-crusted, cider-glazed pork soon and enjoy it throughout the autumn season. It’s sure to satisfy your cravings for cozy, savory recipes that feel like home.
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Succulent Pork Tenderloin Drizzled with Sweet Apple Glaze
This roasted pork tenderloin is coated in a sweet and savory apple cider glaze for a perfect fall dish. The pork is seasoned, seared, and then roasted along with a glaze made by simmering apples, cider, brown sugar, and herbs. The result is a juicy, tender piece of meat cloaked in a lightly spiced, syrupy glaze with lovely notes of apple and mustard. It’s an easy yet impressive meal for weeknights or holidays.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pork tenderloin (about 1.5 pounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 apples, peeled and diced
- 1/2 cup apple cider
- 1/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Season the pork tenderloin with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until browned.
- In a small saucepan, combine apples, apple cider, brown sugar, Dijon mustard, thyme, and rosemary. Simmer until reduced to a glaze.
- Brush the glaze over the pork tenderloin.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Let the pork rest for 5 minutes before slicing and serving with extra glaze.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
