Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Cider Glazed Pork Tenderloin (Double-Reduction Method)

Seared pork tenderloin glazed with a double-reduced apple cider syrup and finished with a cider-vinegar pan sauce.

  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 pork tenderloin (about 1 to 1.25 lbs), trimmed
  • 2 cups apple cider (not apple juice)
  • 2 tbsp apple cider vinegar, divided
  • 1 tbsp dijon mustard
  • 2 tbsp neutral oil
  • 3 tbsp unsalted butter, cold and cubed
  • 3 cloves garlic, smashed
  • 4 sprigs fresh thyme or sage
  • Salt and black pepper
  • Flaky salt, for serving

Instructions

  1. In a small saucepan, simmer the apple cider over medium heat until reduced to about 1/3 cup and syrupy, 15-20 minutes. Watch closely in the last few minutes; pull it the moment it coats a spoon. Off heat, whisk in 1 tbsp of the cider vinegar. Set aside.
  2. Pat the pork tenderloin dry, season generously with salt and pepper, and rub all over with dijon mustard.
  3. Heat oil in a heavy skillet over medium-high heat. Sear the pork on all sides until deeply browned, about 8-10 minutes total. Add garlic and thyme to the pan in the last 2 minutes.
  4. Reduce heat to medium. Brush the pork all over with the cider syrup and continue cooking, turning and basting, until a thermometer inserted in the thickest part reads 137-140°F, about 5-8 more minutes.
  5. Transfer pork to a cutting board, tent loosely with foil, and rest 10 minutes; it will climb to about 145°F.
  6. While it rests, return the skillet to medium heat. Add remaining 1 tbsp cider vinegar and any remaining syrup, scraping up the browned bits. Remove from heat and whisk in cold butter a piece at a time until glossy.
  7. Slice the pork, spoon the pan sauce over the top, and finish with flaky salt.

Notes

Use fresh-pressed or unfiltered apple cider, not apple juice—juice lacks the tannin and acidity to reduce into a proper glaze. A digital instant-read thermometer is essential here; pull the pork earlier than instinct tells you. For a deeper glaze, substitute half the cider with a dry hard cider. Leftovers reheat gently in a low oven with a splash of stock to loosen the sauce.

  • Author: Ella Whitley
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Method: Pan-searing
  • Cuisine: American