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Cider-Roasted Pork Tenderloins

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  • Level: Easy
  • Total: 8 hr 20 min (includes marinating time)
  • Active: 10 min
  • Yield: 4 to 6 servings
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1 (12-ounce) bottle hard cider, such as Crispin

1/4 cup pure Grade A maple syrup

Kosher salt and freshly ground black pepper

1 teaspoon whole fennel seeds

1 teaspoon whole black peppercorns

1/2 teaspoon whole coriander seeds

1/2 teaspoon ground cinnamon

2 pork tenderloins (1 to 1 1/4 pounds each), trimmed

1 (1-inch) piece fresh ginger, thinly sliced

1 1/2 tablespoons coarsely chopped fresh rosemary leaves

Good olive oil

Chutney, for serving


  1. Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
  2. Preheat the oven to 450 degrees.
  3. Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.