← Back to Search Results
roasting American, Southern
Real Easy Apple Cider Pork Tenderloin

Photo by: Ben Fink
Comments: 0
 

Recipe

We’re big fans of pork tenderloin because it cooks pretty fast and you don’t need to do much to it for it to come out meaty, satisfying, lean, and juicy all at once. Here the pork is a little sweet from the apple cider and tangy from apple cider vinegar. Roast some sweet potatoes and make a salad while the pork is cooking, and you’ve got a beautiful meal for the family or for company.

Yield: Serves 4 to 6

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Two 1-pound pork tenderloins
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup fresh apple cider
  • ¼ cup apple cider vinegar
  • ¼ teaspoon dried thyme

Directions

1. Preheat the oven to 350ºF.

2. Heat the butter and olive oil in a large ovenproof skillet with a lid or in a Dutch oven over medium-high heat. Season the tenderloins with the salt and pepper. Sear the tenderloins until brown on both sides, 3 to 5 minutes per side. Add the apple cider, vinegar, and thyme and simmer, scraping up all the browned bits from the bottom of the pan.

3. Cover the pan and transfer to the oven. Cook, turning once after 10 minutes. Cook for 10 minutes more, or until an instant-read thermometer inserted into the thickest part of the meat registers 150ºF.

4. Transfer the pork to a platter and cover loosely with aluminum foil. Put the skillet with the cider juices on the stove over high heat and cook until the liquid is slightly thickened and reduced to 1/2 cup, 5 to 7 minutes. Slice the pork and serve with the sauce spooned over.


© 2009 Jamie Deen, Bobby Deen and Melissa Clark
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

240kcal (12%)
14mg (1%)
0mg (1%)
32mcg RAE (1%)
654mg
44mg
32g
4g
0g
5g
109mg (36%)
471mg (20%)
4g (19%)
9g (15%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
nigella-express Nigella Express
by Nigella Lawson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
mexican-everyday Mexican Everyday
by Rick Bayless
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?