Pork Tenderloin with Apple Cider Reduction

Total Time:
33 min
3 min
5 min
25 min

4 to 5 servings

  • 2 (1 pound) pork tenderloins, cut in 1/2 crosswise
  • Vegetable oil
  • Salt and freshly ground black pepper
  • 1 1/2 cups apple cider
  • 1/2 cup apple cider vinegar
  • 1/4 cup maple syrup

Heat oven to 500 degrees F and arrange rack in the upper third.

Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.

Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.

When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

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4.8 39
I made this recipe for the first time last night and it was fabulous. I was afraid the vinegar in the sauce would taste too strong because while it was boiling down with the cider, the vinegar smell was so strong. My husband commented that it reeked (never what you want to hear), but when the dish was done it tasted great and he loved it! The sauce was sweet enough to compliment the pork without being sickly and the vinegar didn't overpower the other flavors at all. My only problem with the sauce was that it was very thin, even though I cooked it for longer than the recipe stated. This didn't matter too much to me, but it would have been nice if the sauce really stuck to the pork without having to add a thickening agent (which I didn't do). My only alteration to the recipe was the addition of onions. I sauteed a sweet onion and then added it to the sauce at the end so it was poured over the tenderloin slices with the sauce. Delicious! item not reviewed by moderator and published
My husband and I loved this recipe. It was a wonderful Sunday dinner, and I'm looking forward to Monday's leftovers! It's amazing how affordable, easy, and fast this was to make. This will be great to serve over the holidays. I didn't have the issue that some did with the thinness of the glaze, but I think it's because I actually kept it on longer than the recommended time while gradually lowering the temp. item not reviewed by moderator and published
I tried this recipe along with the roasted sweet potatoes with pecans (I actually used yams and my family loved it. Great menu for fall. Delicious and quite easy to make. item not reviewed by moderator and published
tasty and easy will make again item not reviewed by moderator and published
I was looking for a recipe for pork tenderloin that didn't require marinating or a long cook time. This was perfect! My husband is very tentative with new recipes but he absolutely loves this! We don't mind the vinegar at all. Next time I'll try the slow cooker method but this is great for a quick dinner on busy weeknights. item not reviewed by moderator and published
My husband and I absolutely LOVED this! The balance of flavors were spot on, and went fantastically with both the pork and the garlic mashed potatoes we made with it. One thing I did modify-- we wanted the sauce to be a little thicker, so I added a little cornstarch slurry at the very end to thicken it a bit. We also made only half the pork (for 2 people but the entire sauce recipe because we tend to like a lot of sauce with our meat. This is such a perfect fall recipe, we will DEFINITELY be making this one again soon! item not reviewed by moderator and published
Very moist--good flavor. My husband doesn't like vinegar but the final product wasn't vinegary at all. item not reviewed by moderator and published
Delicious and easy. Foolproof too, Thanks Aida!! item not reviewed by moderator and published
Quick and tasty. The only alteration I made was to add a shot of bourbon to the reduction. I've made this several times and it comes out very tender. The best part is that it only takes 20 minutes to get dinner on the table. item not reviewed by moderator and published
Easy, quick, delicious and reliable. Thanks, Aida! It's become part of my regular rotation. item not reviewed by moderator and published

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