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Light & Tender Apple Cider Braised Pork Tenderloin

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A cozy fall recipe featuring a lean pork tenderloin braised in apple cider until impossibly tender, with a silky, sweet-savory sauce. Perfect for a weeknight dinner or a special occasion.

Ingredients

Scale
  • 1 to 1.5 lbs pork tenderloin
  • 2 cups apple cider (unfiltered preferred)
  • 1 cup low-sodium chicken broth
  • 1 large yellow onion, sliced
  • 4 cloves garlic, smashed
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard (e.g., Grey Poupon)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (or avocado oil)
  • 1 tablespoon butter (optional, for glossy sauce)

Instructions

  1. Take the pork tenderloin out of the fridge about 20 minutes before starting. Pat it completely dry with paper towels. Season generously on all sides with 1 teaspoon salt and ½ teaspoon black pepper.
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. When the oil is shimmering, carefully place the tenderloin in the pot. Sear without moving for 3-4 minutes until a deep golden-brown crust forms. Flip and repeat on all sides, including the ends (about 10-12 minutes total). Remove pork to a plate and set aside.
  3. Reduce heat to medium. Add sliced onion to the pot and cook for 4-5 minutes, scraping up browned bits, until softened and starting to turn golden. Add smashed garlic and cook for another minute until fragrant.
  4. Pour in ½ cup of the apple cider and use a wooden spoon to scrape up all browned bits from the bottom. Let bubble for about 1 minute.
  5. Add remaining 1½ cups apple cider, chicken broth, apple cider vinegar, Dijon mustard, and fresh thyme sprigs. Stir together and bring to a gentle simmer.
  6. Return the seared pork tenderloin to the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the pork; add a splash more broth or water if needed. Put the lid on the pot.
  7. Transfer the pot to a preheated 325°F (163°C) oven. Braise for 25-30 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Start checking at the 20-minute mark for smaller tenderloins.
  8. Carefully remove the pot from the oven. Transfer pork to a cutting board and tent loosely with aluminum foil. Let rest for 10 minutes.
  9. While pork rests, place the Dutch oven back on the stovetop over medium heat. Remove thyme sprigs. Bring braising liquid to a simmer and cook for 5-7 minutes until it reduces slightly and thickens into a light, syrupy sauce. Taste and adjust seasoning with salt and pepper. Whisk in 1 tablespoon butter at the end if desired for a glossier sauce.
  10. Slice the rested pork tenderloin into ½-inch thick medallions. Spoon sauce and caramelized onions over the top. Serve immediately.

Notes

Pat the pork dry before searing for the best crust. Use a meat thermometer to avoid overcooking; pull at 145°F (63°C) as carryover cooking will bring it to about 150°F (66°C). Let the pork rest for 10 minutes before slicing to keep it juicy. The sauce can be made glossier by whisking in 1 tablespoon of butter at the end. For a slow cooker version, sear pork and sauté onions on stovetop first, then transfer to slow cooker and cook on low for 3-4 hours.

Nutrition

Keywords: apple cider braised pork tenderloin, easy fall recipe, braised pork tenderloin, apple cider pork, tender pork tenderloin, fall dinner recipe

Find it online: https://zorbmeal.com/light-and-tender-apple-cider-braised-pork-tenderloin-easy-fall-recipe/