There is something quite comforting about apple cider. Whether you grab a jug with your fall decorations or sip on a mug of warm cider on a crisp evening, cider gives off some majorly cozy vibes.
But it is not just a nostalgically delicious drink, it has some health benefits too…
Apple cider contains calcium, potassium and iron along with several vitamins and polyphenols, which are antioxidants that help our bodies to fight free radicals and help to lower inflammation.
In other words, apple cider contains most of the same benefits that a fresh apple does, which makes me love it even more and today, we are using cider to elevate the classic pairing of pork and apples in a way that you are going to absolutely love.
Let’s get started…
Begin by seasoning a 1 1/2 to 2 pound pork tenderloin with garlic powder, onion powder, cumin, salt and black pepper and let it sit out for about 20 minutes to relax to room temperature before we put it on heat.
Allowing pork and beef to come to room temperature before placing it on heat can make a huge difference in the tenderness of your finished product. Cold meat seizes up when it is placed into a hot skillet, so do your pork tenderloin a favor and let it relax a little bit before cooking it up.
While the pork is relaxing, gather some olive oil, 2 cups of apple cider, a tablespoon of pure maple syrup, a tablespoon of dijon mustard, a tablespoon of butter, 1/2 cup of stock (chicken, pork or beef) and a tablespoon of cornstarch. This is what we will be braising the tenderloin in and then creating a beautiful gravy with all in the same skillet.
Once your ingredients are gathered and the pork tenderloin has relaxed a bit, place a large oven safe skillet over medium heat and add a few tablespoons of olive oil.
Place your seasoned tenderloin into the skillet and sear it on all sides. This usually takes about 2 minutes per side. We are looking to develop a crisp, golden brown crust on the outside of the pork to help seal in moisture and flavor as it braises in the oven.
Once the tenderloin has been seared, transfer the skillet off of the heat and carefully add 2 cups of apple cider.
Use a wooden spoon to scrape the bottom of the skillet and work any browned bits into the cider.
Transfer the skillet into a 450 degree oven and braise uncovered for 12-15 minutes, depending on how thick your tenderloin is.
Pull the skillet out of the oven as soon as the pork reaches an internal temperature of 145 degrees. It will continue to cook a little more as it rests, but leaving it in past 145 degrees risks overcooking the pork and over cooked pork tenderloin is tough and dry… and nobody wants that.
Transfer the tenderloin onto a cutting board and cover it with foil and a heavy kitchen towel to help keep it warm.
Place the skillet over medium heat and add 1 tablespoon of pure maple syrup, 1 tablespoon of dijon mustard and 1 tablespoon of butter. While the mixture comes to a simmer, whisk a tablespoon of cornstarch into 1/2 cup of stock until fully combined and then add it into the apple cider gravy.
Simmer the gravy for a few minutes, stirring occasionally, until it begins the thicken a bit.
Carefully give the gravy a taste and add additional salt or black pepper if necessary before transferring the skillet off of the heat.
Slice the rested pork tenderloin into 3/4 inch portions and transfer your beautiful apple cider gravy into a heat proof dish with a pouring spout.
This pork comes together pretty quick, so before I braised it up, I roasted some baby potatoes and asparagus to pair it with. Now that everything is ready to serve, I transfer it all onto a platter and drizzle the sliced pork with some of the apple cider gravy…
Tenderloin can get dry or tough because it is quite lean, but braising this cut of pork in apple cider helps to keep it moist and really tender. The cider also adds a beautiful flavor that is subtly sweet, fresh and comforting.
The pork is just fabulous and when you add the apple cider pan gravy, it becomes one of those meals that you just don’t want to finish.
Roasted potatoes and asparagus paired perfectly with this pork, but so would mashed potatoes, brussel sprouts or some of my apple and sweet pepper slaw.
If you are wondering if hard cider would work in this recipe too, it absolutely would! You could use all hard cider, half and half or you could use all fresh apple cider. Use what you would like to drink and whatever you end up using will make the flavor fabulous!
If you are looking for a fabulous fall comfort food recipe then I would love for you to give this cider braised pork tenderloin a try. I just know you are going to love it!
Cider Braised Pork Tenderloin
Ingredients
- 1 1/2 - 2 pound pork tenderloin
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of cumin
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoon of olive oil
- 2 cups of apple cider
- 1 tablespoon of pure maple syrup
- 1 tablespoon of dijon mustard
- 1 tablespoon of butter
- 1/2 cup of stock (chicken, beef or pork)
- 1 tablespoon of cornstarch
Instructions
- Preheat your oven to 450 degrees
- Pat the tenderloin dry with paper towels and season all sides with the garlic powder, onion powder, cumin, salt and black pepper
- Add 2 tablespoons of olive oil into a cast iron skillet placed over medium to medium high heat
- Sear the tenderloin on all sides to form a golden brown crust
- Add 2 cups of apple cider into skillet and use a wooden spoon to work up any browned bits from the bottom of the skillet
- Transfer the skillet into the 450 degree oven and cook for 12-15 minutes or until the pork’s internal temperature reaches 145 degrees
- Transfer the tenderloin onto a cutting board and cover with foil and a kitchen towel to help it stay warm
- Place the skillet over medium heat and bring the cider to a simmer
- Add a tablespoon of pure maple syrup, a tablespoon of dijon mustard and a tablespoon of butter
- Whisk 1/2 cup of chicken or beef stock with a tablespoon of cornstarch until smooth and add this into the skillet
- Simmer the sauce until slightly thickened and then remove from the heat
- Slice the tenderloin and drizzle with the sauce
- Enjoy!
