Pork Tenderloin with Apple Cider Reduction

Total Time:
33 min
Prep:
3 min
Inactive:
5 min
Cook:
25 min

Yield:
4 to 5 servings
Level:
Easy

Ingredients
  • 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
Directions

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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Pairs Well With
Merlot

Jammy, earthy red wine

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    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!
    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.
    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.
    tasty and easy will make again
    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.
    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!
    Very moist--good flavor. My husband doesn't like vinegar but the final product wasn't vinegary at all.
    Delicious and easy. Foolproof too, Thanks Aida!!
    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.
    Easy, quick, delicious and reliable. Thanks, Aida! It's become part of my regular rotation.
    Yummm....followed the recipe and the pork was so tender and the sauce was really really good. it did not thicken but that's ok i enjoyed and can't wait to make it again.
    Incredible! We served with butterflied center cut pork chops. And, yes, we tweaked the sauce ... added pomegranate seeds just as the sauce was starting to thicken. Served over wilted spinach with wild rice. Yum! Yum! Yum!
    Always looking for a good way to make tenderloin; this is so easy & good for you! Very tasty and tender & quick.
    I followed this to the letter of the recipe, even bought fresh apple cider in the refrigerated section of our Farmer's Market. but found it lacking. The broth/sauce was pretty thin and just ok tasting. Pork tenderloin is a blank canvas so the sauce becomes the focus where all the taste should be. Tenderloin is soooo easy to cook so there are tons of other things that are much taster with tenderloin.
     
     I notice that alot of the people that reviewed this recipe tweaked it (added sugar, added thickener, onions or spices, etc.) maybe I should have done that too.
     
     There are so many wonderful recipes for pork tenderloin I would make one of those next time.
    My husband and I loved this dish! My biggest problem with it was getting full and STILL wanting more! Love it, love it, love it! Would be an interesting and simple dish to entertain with, while still seeming elegant. Can't wait to make it again!
    My children are extremely picky. They wont eat anything new. I got my eldest to try a little peice of the meat and the rest followed suit. It was awesome to see the kids eat so much. Thanks!!!
     
    I made this recipe last night for a dinner party. I used one large tenderloin and it still turned out great. I placed a meat themometer in it and cooked it until it reached the recommeded temperature. In addition to the salt and pepper I seasoned the tenderloin with a little thyme and garlic. I served the sauce on the side in case someone didn't care for it. A friend of mine who doesn't really care for gravy decided to give it a try and boy did he love it. He said it complimented the pork very nice, which I agree it did. He ever had seconds. I also added an apple to the sauce for a little added flavor and let it cook down and then added a little cinnamon. I found that in doubling the receipe there was a little too much of the maple flavor so the next time I make the sauce I won't add as much. Overall I thought this receipe was excellent, quick and very easy to prepare.
    it's a hit!...so moist and tender...love it!
    Im always trying to put a new spin on dinner and this did just the trick from the usual teriyaki pork tenderloin...the apple cider reduction goes perfectly with the pork! so simple to make and easy clean up! My boyfriend put this recipe in his top 3 favorites!
    This dish became an instant family favorite. I had never cooked a pork tenderloin before, and tried this recipe since it looked simple enough. I took the advice of others and reduced the apple cider vinegar to approx 1/3 cup. I actually added a bit more apple cider to taste. The meat was moist and tender and the sauce was fabulous. Leftovers stored in the sauce heated up great. Will most definately prepare again and will try the slow cooker method mentioned below.
    I made this dish for dinner tonight with the Roast sweet potatoes and pecans. As with the sweet potatoes the food was gone in under 5 min between 3 people. I agree with some of the people below....if you want a little more flavor you should add a few more spices...and add a bit of brown sugar to take away from the vinegar a bit . It was still good regardless. I was concerned as I was cooking the meat in the oven....I realized 1/2 way though that I did not have a thermometer to stick inside....so I was nervous about over cooking. I let it cook until it "looked" done...I took it out, let it cool 2 min, cut into it a tiny bit and saw that it was good : ) I will cook this again but I will make the changes mentioned above : )
    How easy can this be. It was terrific. I doubled the sauce (cutting down on the vinegar just a bit). I did not put the tenderloins back in the sauce. Just let them rest covered with foil, sliced and served sauce on top. Thickened the sauce with Thick N Thin Not Starch, which is a wonderful product ordered from the internet. No need to mix with water, just sprinkle in until desired consistency. I use it all the time. Served pork with mashed potatoes and salad. What a hit!
    Super easy and was very tasty! I put the apple cider, 1/4 c cider vinager and the real maple syrup in the crockpot with the pork. Cooked on high for 4 hrs (like the other review did) and it turned out wonderful! Very moist! Definitly will make again!
    I made this the other day as per recipe. But felt there was not enough sauce so doubled ti and did add more maple syrup Although I did not cut the loin till ready to serve. (So maybe I did not do it "per recipe.)
     
     What I would do the next time would be cook the the loins in the same skillet as I did the browning
     
     With the left overs I thickened the sauce and the nest evening the meat was much more tender
    I was skeptical because this dish seemed too easy, but yum!! I did make a few additions, I sauteed some sliced onions first, then actually made the reduction in the sauteed onions. I also added a smidge of cinnamon and fresh grated nutmeg cause that's what I like. I didn't mind the vinegar at all, felt like the maple syrup offset it nicely, so I followed the recipie there. I cooked the pork exactly the same as on the show, but my tenderloin looked to be the same size (maybe 2 or 3 inches thick at the most). I imagine if you have a thicker tenderloin, it would take longer though. Oh, and to Shondra, if you want to make the sauce thicker but not change the color or taste, use arrowroot powder (cannot usually get at the regular grocery store but I have found it at health/specialty stores and most recently online at www.myspicesage.com (they have great prices on bulk spices). Anyhoo, arrowroot is a thickener that is tasteless, colorless and doesn't require boiling like flour would. It is used in asian sauces a lot and goes well with this dish maintaining the color/taste. Just be sure to mix it with water before adding to the sauce!!
    So impressed with this recipe and the fact that it came out tasty and super moist. Followed previous reviewers by lowering vinegar to 1/3 cup, and also needed to cook the tenderloin longer, because I found it came out slightly undercooked even though I took it out to rest when my thermometer reached 150 degrees.
    This came out very moist and tender. Everyone loved it.
    MMMmmmm! I made this recipe in my slow cooker - It was delicious. I cooked the tenderloin on high for 4 hours. I took it out and added cornstarch to the liquid and it made the most delicious gravy. The vinegar gave it just the right tang! My family loved it and so did I... it is definitely a "do over and over" again recipe.
    Great method for cooking the pork, as it came out very moist. If you like a lot of flavor like I do, I would probably add some more spices to the pork before searing to give this a little more flavor. The sauce was good, but was a little tart so I added a tablespoon of brown sugar to sweeten it a bit. Overall, I would make this again with these few changes.
    I've gone back to work and the desire to make a home cooked meal after a long day seems to have gone as well. On top of that, we are bored with our regular menus. My husband and I were watching t.v. and somehow stopped on the food network. The menu she prepared seemed so simple and delicious that I started writing everything down from memory. My husband (not the experimenter) said he would eat everything if I made it. I got the exact recipes online and went to the grocery store. I even invited my parents over...I don't usually experiment on unsuspecting relatives but I felt good about this. On top of everything I've never made pork tenderloin. IT WAS GREAT!!! Everyone loved it and my husband actually ate everything on his plate!!! The sweet potatoes & collard greens complemented the tenderloin perfectly! I did change the vinegar after reading the other comments and there was no problem. Apple cider is out of season so I used a "fresh pressed" apple juice and cut the vinegar a little more. My mother asked me to e-mail her the recipes and my daughter couldn't get enough of the sweet potatoes. THANKS AIDA!!! This has definitely been added to our menus.
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