Rubbed with fragrant spices, this apple cider roasted pork tenderloin is perfectly tender every time! An amazingly easy and fool-proof tenderloin recipe!
This apple cider pork tenderloin recipe is in honor of my dear friend Kristin in Boston who first made it for me over fifteen years ago. While I’ve played around and made this recipe my own, the general concept of apple cider and pork tenderloin will always remind me of my Kristin. I also love glazing pork tenderloin with honey mustard for a quick and easy dinner.
A match made in fall heaven, cooking pork tenderloin in the apple cider is a great way to ensure tender, juicy pork every single time. A naturally low fat, lean cut of pork, the sweet and tart cider helps keep the end result nice and moist.
Before roasting the pork in the oven, I love to create a quick spice rub and sear the pork on a hot stove to create a crust on all sides. Ground spices work perfectly fine but I find that toasting whole spices in a warm pan for about 45 seconds really maximizes the spices by releasing their natural aromas.
Once the crust has formed on the pork, I add the apple cider to the hot pan then use a wooden spoon to deglaze all the delicious yummy browned bits at the bottom. These simple steps that you take along the way will ensure you end up with a rich, developed flavor at the end.
Tender, juicy and moist every single time, I promise this easy roasted apple cider pork tenderloin recipe will become a regular in your dinner time rotation.
Quick enough for busy weeknights but fancy enough for entertaining, I always get asked for the recipe when I make this roasted pork tenderloin for others.
Have leftovers? No problem! Save them for sandwiches, salads or soups later in the week.
Your fork is waiting.
Apple Cider Roasted Pork Tenderloin
Ingredients
Instructions
- Pre-heat oven to 450 degrees. In a small bowl, mix together spices: cumin through pepper. Rub spice mixture evenly over the pork tenderloin and set aside.
- Heat a large, oven-proof skillet over medium high heat and drizzle with olive oil. Add pork to the pan and saute for about 10 minutes, rotating every 2-3 minutes to create a crust on all sides.1 tablespoon extra virgin olive oil, 20 ounces pork tenderloin
- Add apple cider to the hot pan and use a wooden spoon to deglaze all of the flavorful browned bits from the bottom of the pan. Remove pan from heat and turn off burning before placing pain in the oven to continue cooking for 20 minutes. Let rest 10 minutes before slicing to serve.2 cups apple cider
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