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Cider Glazed Pork Tenderloin

A fall favorite, apples and pork. An easy to prepare tender and moist pork tenderloin.


  • 1 package pork tenderloin Approximately 1-3 pounds - this will only be important for cooking times
  • 1 Tablespoon butter
  • 3/4 cup apple cider
  • 1/4 cup syrup Dealers choice: maple syrup, Mrs Butterworth - whatever you have, whatever you like
  • 2 Tablespoons apple cider vinegar
  • 2 apples, cored and sliced
  • 2 medium onions, skin off and sliced thin
  • salt and pepper


  • Heat oven proof skillet on stove top with butter and brown pork tenderloin on all sides, remove from skillet and set aside
  • To the hot skillet add cider, syrup, cider vinegar - simmer on medium heat till mixture comes to a boil, continue cooking till mixture is reduced by about half
  • Add pork tenderloin back to skillet, making sure to coat all sides in sauce - place sliced apples and onions in the skillet
  • Place skillet in 425° pre-heated oven till internal tempreture of 145° - about 12-15 minutes per pound - use a meat thermometer