If you're looking to impress your holiday crowd without turning to the usual turkey, this Roasted Pork Tenderloin with Apple Cider Glaze is a serious contender for the Thanksgiving table. It's juicy, savory-sweet, and coated in a glossy, tangy reduction that feels special but is secretly easy to pull off. With its balance of rich meat and seasonal flavors, it brings warmth and comfort without being overly heavy. Whether you're hosting a small gathering or adding variety to your feast, this dish might just become your new holiday favorite.
Thanksgiving Worthy Roasted Pork Tenderloin with Apple Cider Glaze
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Roasting pan or cast iron skillet Both can go from stovetop to oven and hold heat well. A baking dish can work in a pinch but won’t create as nice of a sear.
Meat Thermometer Critical for hitting the ideal internal temperature without drying out the pork.
Small saucepan For simmering the apple cider glaze to the perfect syrupy consistency.
Tongs To safely flip and move the tenderloin while searing.
Aluminum foil To tent the pork after roasting, allowing it to rest and retain juices.
For the Pork Tenderloin
- 2 lbs boneless pork tenderloin usually two smaller tenderloins
- 2 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
Optional: pinch of cayenne pepper for a subtle kick
For the Apple Cider Glaze
- 2 cups apple cider not apple juice – you want that rich, tart flavor
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar light or dark
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Optional Garnishes
- Fresh thyme or rosemary sprigs
- Sliced apples lightly sautéed or fresh
Step 1: Prep the Pork
Remove the pork tenderloins from the fridge and let them rest at room temperature for about 15 minutes before cooking. Pat them dry with paper towels—moisture is the enemy of a good sear.
Rub both tenderloins with olive oil and coat them evenly with the salt, pepper, garlic powder, onion powder, thyme, paprika, and a pinch of cayenne if using. This blend adds depth without overpowering the pork's natural flavor.
Step 2: Sear the Tenderloin
Preheat your oven to 400°F (204°C). Heat a tablespoon of oil in your roasting pan or skillet over medium-high heat. Once hot, add the pork and sear on all sides—about 2–3 minutes per side until golden brown. This locks in juices and adds rich flavor to the exterior.
Once seared, remove the pan from heat.
Step 3: Make the Glaze
While the pork is searing (or immediately after), combine the apple cider, mustard, apple cider vinegar, and brown sugar in a small saucepan over medium heat. Simmer the mixture until it reduces by about half—this usually takes 10–15 minutes. Stir occasionally to prevent burning.
Once thickened, stir in the butter for a silky finish. Taste and season with a bit of salt and pepper.
Step 4: Roast the Pork
Spoon a few tablespoons of the glaze over the pork tenderloin, reserving the rest for serving. Place the pan in the oven and roast for about 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
Check at the 20-minute mark and spoon more glaze over the top if you’d like a more caramelized finish.
Step 5: Rest, Slice, and Serve
Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for at least 5 minutes—this helps the juices redistribute.
Slice into ½-inch medallions and drizzle with the remaining warm glaze. Garnish with fresh herbs or sautéed apples if desired.
Perfect Pairings
This pork tenderloin’s sweet-savory profile makes it a natural partner for a variety of sides:
- Roasted root vegetables – Think carrots, parsnips, and sweet potatoes for earthy sweetness.
- Garlic mashed potatoes – Creamy and simple, they let the glaze shine.
- Brussels sprouts with bacon – Adds salt and crunch to balance the dish.
- Cranberry sauce or chutney – A nod to Thanksgiving, this adds bright acidity.
- A dry cider or Pinot Noir – Complements the apple notes in the glaze while cutting through the richness.
If you're thinking of expanding this to a full pork tenderloin dinner idea, consider adding a hearty grain salad (like farro with herbs) or a warm wild rice pilaf.
FAQs
1. What cut of pork should I use?
This recipe calls for boneless pork tenderloin, which is different from a pork loin. It’s a lean, tender cut that cooks quickly and absorbs marinades and glazes beautifully. Make sure not to confuse it with pork loin roast, which is thicker and requires longer cooking.
2. Can I make this in a crockpot?
While this specific recipe is designed for roasting, you can adapt the flavors for slow cooking. Many pork tenderloin recipes in crockpot form use apple cider or similar glazes. Just sear the pork beforehand, then cook on low for 4–5 hours with the glaze. You won’t get the same caramelized crust, but the flavor still shines through.
3. How do I use leftovers?
Leftover pork tenderloin recipes can be surprisingly creative. Try slicing it thin for sandwiches with Dijon and arugula, tossing into fried rice, or layering into a grain bowl with roasted veggies and a vinaigrette. The apple cider glaze also makes it perfect for a breakfast hash the next day.
4. Can I stuff the pork tenderloin?
Absolutely. While this recipe keeps it simple, it’s easy to convert into one of your favorite stuffed pork tenderloin recipes. A mixture of sautéed apples, onions, breadcrumbs, and herbs would pair beautifully. Just butterfly the tenderloin, stuff, tie it, and roast as directed.
5. Is this similar to pork medallion recipes?
Yes! After roasting, slicing the tenderloin into medallions is a technique seen in many pork medallion recipes. These round, juicy cuts are perfect for soaking up sauces like the apple cider glaze and make for elegant plating.
