This dish pairs tender, juicy pork with a sweet and tangy apple cider glaze, gently reduced and balanced with Dijon mustard and brown sugar. Finished with sautéed apple wedges, it’s elegant enough for guests but easy enough for a weeknight dinner.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsFor the Pork
1 kg pork tenderloin
Salt and freshly ground black pepper
2 tbsp vegetable oil
For the Apple Cider Glaze
1 cup apple cider (not apple juice)
1 tbsp Dijon mustard
1 tbsp light brown sugar
1 tbsp apple cider vinegar
2 tsp cornstarch (mixed with 1 tbsp cold water to form a slurry)
For the Apples
1 tbsp unsalted butter
2 medium apples (like Honeycrisp or Fuji), cored and sliced into wedges
Prepare the Pork
1
Preheat oven to 400°F (200°C).
Season pork generously with salt and pepper.
In a large oven-safe skillet or cast-iron pan, heat the oil over medium-high heat.
Sear pork on all sides until golden brown (about 6–8 minutes total).
Transfer skillet to the oven and roast for 15–18 minutes, or until internal temperature reaches 145°F (63°C).
Remove pork from oven and rest for 5–10 minutes before slicing.
Make the Glaze
2
In a small saucepan over medium heat, combine apple cider, Dijon mustard, brown sugar, and apple cider vinegar.
Bring to a boil, then reduce to a simmer and cook for about 8–10 minutes, or until the mixture reduces by half.
Stir in the cornstarch slurry and continue simmering until thickened to a glaze consistency (2–3 more minutes). Remove from heat.
Sauté the Apple
3
While the pork rests, melt butter in a pan over medium heat.
Add apple wedges and sauté for 5–7 minutes, until tender and lightly caramelized.
Assemble & Serve
4
Slice pork into medallions, plate with apple wedges, and drizzle with the warm cider glaze.
Optional: garnish with fresh thyme or parsley for an herby finish.
Suggested Sides
5
Creamy mashed potatoes or a root vegetable purée
Roasted Brussels sprouts or green beans
Warm dinner rolls or rustic bread to soak up the glaze
Ingredients For the Pork
1 kg pork tenderloin
Salt and freshly ground black pepper
2 tbsp vegetable oil
For the Apple Cider Glaze
1 cup apple cider (not apple juice)
1 tbsp Dijon mustard
1 tbsp light brown sugar
1 tbsp apple cider vinegar
2 tsp cornstarch (mixed with 1 tbsp cold water to form a slurry)
For the Apples
1 tbsp unsalted butter
2 medium apples (like Honeycrisp or Fuji), cored and sliced into wedges
Directions Prepare the Pork
1
Preheat oven to 400°F (200°C).
Season pork generously with salt and pepper.
In a large oven-safe skillet or cast-iron pan, heat the oil over medium-high heat.
Sear pork on all sides until golden brown (about 6–8 minutes total).
Transfer skillet to the oven and roast for 15–18 minutes, or until internal temperature reaches 145°F (63°C).
Remove pork from oven and rest for 5–10 minutes before slicing.
Make the Glaze
2
In a small saucepan over medium heat, combine apple cider, Dijon mustard, brown sugar, and apple cider vinegar.
Bring to a boil, then reduce to a simmer and cook for about 8–10 minutes, or until the mixture reduces by half.
Stir in the cornstarch slurry and continue simmering until thickened to a glaze consistency (2–3 more minutes). Remove from heat.
Sauté the Apple
3
While the pork rests, melt butter in a pan over medium heat.
Add apple wedges and sauté for 5–7 minutes, until tender and lightly caramelized.
Assemble & Serve
4
Slice pork into medallions, plate with apple wedges, and drizzle with the warm cider glaze.
Optional: garnish with fresh thyme or parsley for an herby finish.
Suggested Sides
5
Creamy mashed potatoes or a root vegetable purée
Roasted Brussels sprouts or green beans
Warm dinner rolls or rustic bread to soak up the glaze
Pork Tenderloin with Apple Cider Glaze
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