Cider-Glazed Pork Tenderloin
At first glance, you might think an elegant-looking dinner like this took hours. When really, this cider-glazed pork tenderloin is extremely easy to prepare, which makes it an ideal weeknight dinner. No, really! Pop in the oven, make the
What you need
- 1 lb pork tenderloin (this can be approximate)
- 1 tbsp. olive oil
- 1 1/2 cups Ryan's Opal Apple Cider
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- Salt and pepper, to taste
Preheat oven to 375F.
Place oven-safe skillet (we love cast iron for this!) over high heat, and add olive oil.
Pat tenderloin dry, and season with salt and pepper.
Place in a skillet when oil is shimmering and brown on all sides (about one to two minutes per side).
Once browned, place the skillet in the preheated oven, and roast for 13-16 minutes or until a meat thermometer placed in the thickest point reaches your desired internal temperature. (Note: Anywhere between 145 -160F is fine. For medium-rare, cook until 145F with a three-minute rest. If you prefer it to be more well-done, cook until 160F.)
Remove from oven, and place tenderloin on a cutting board to rest. Place the skillet back on the stovetop over medium-high heat.
Add the apple cider, and deglaze the pan, scraping up the browned bits and letting the cider mix with the pan drippings.
Add the cider vinegar and Dijon mustard, whisking to combine.
Let the glaze simmer for about five to seven minutes or until the glaze has reduced enough to coat the back of a spoon.
Slice tenderloin into medallions to serve, and drizzle with glaze.