Go Back
Roasted Pork Tenderloin with Apple Cider glaze

Thanksgiving Worthy Roasted Pork Tenderloin with Apple Cider Glaze

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prep the Pork

  1. 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.
  2. 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

  1. 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.
  2. Once seared, remove the pan from heat.

Step 3: Make the Glaze

  1. 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.
  2. 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

  1. 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).
  2. 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

  1. 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.
  2. Slice into ½-inch medallions and drizzle with the remaining warm glaze. Garnish with fresh herbs or sautéed apples if desired.