• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Dietary Gluten Free Recipes

Apple Cider Glazed Pork Tenderloin

By:Nagi
Published:25 Jan '16Updated:21 Mar '19
62 Comments
Recipe v

Apple cider is the secret ingredient that makes the most incredible moist pork tenderloin! The marinade does double duty as an incredible glaze / sauce, which means few ingredients are required to make this Apple Cider Glazed Pork Tenderloin that’s worthy of a posh dinner party!

Apple cider glaze being poured over Pork Tenderloin

Have you ever used apple cider as a marinade before? It’s like a secret weapon broth / stock. Because it’s got so many more layers than just plain apple juice or even broth, which means you don’t need many other ingredients to create incredible flavour!

Just to be clear – I’m talking about alcoholic apple cider. In some parts of the world, including America, “apple cider” refers to a non alcoholic drink made from (this will surprise you 😉 ) apples. In America, alcoholic apple cider is known as hard cider.

It’s like using beer in cooking but easier, because unlike beer, cider doesn’t have wheat undertones that needs to be cooked out. Apple cider tastes much cleaner and a bit sweet, but not overly so, it’s very crisp.

Apple Cider Marinated Pork Tenderloin | This is amazing! The apple cider really tenderises the pork!! LOVE the glaze

Closeup of apple cider bottle

I used Rochdale Apple Cider in my recipe. I feel very honoured that they asked me to sample their cider and if I liked it, to create a recipe using it. I was quite interested to read about how it is made. It’s so pure – made with just apple juice, pure New Zealand glacial water, and yeast. That’s it! Seriously!

No preservatives! It’s GLUTEN-FREE!!! This is a big plus for me because one of my regular taste-tester friends is gluten free. 🙂

So I kicked back and sipped on a chilled bottle of Rochdale cider, contemplating what I could make. And came up with the idea to use it as a marinade….

But in all seriousness, check out how juicy this pork is! Pork tenderloin is notoriously hard to cook so it’s nice and juicy because it’s so lean. But when you brine / marinade pork tenderloin in apple cider….woah! I was amazed at the juices that squeezed out of it as I sliced it!!

Here – see for yourself!

Slices of Apple Cider Glazed Pork Tenderloin

Rochdale Apple Cider. Cook with it. Drink it. The best kind of ingredient there is!!

It was after 12pm when I took these photos. Hence TOTALLY acceptable to have a sip….or two….ok, I finished the bottle. Don’t judge me.

Closeup of apple cider bottle

I served this with an Apple & Fennel salad because apple and pork are great mates, and fennel and pork are lovers. So I figured I couldn’t go wrong.

I really do think this is a dish worthy of a dinner party.

But you tell me – what do you think? If this was served up to you at a dinner, would you be pleased? 😉 -Nagi x


Pork tenderloin recipes

  • Bacon Wrapped Pork Tenderloin

  • Pork Tenderloin with Creamy Marsala Sauce

  • Also try serving pork tenderloin with this Creamy Mushroom Sauce – just sear/roast pork per this recipe

A plate of Apple Cider Glazed Pork Tenderloin with apple salad and cutlery

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Apple Cider Glazed Pork Tenderloin - Apple Cider is a secret weapon to marinade pork tenderloin so it's juicy AND to make an incredible glaze!

Apple Cider Glazed Pork Tenderloin

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Dinner
Western
4.94 from 15 votes
Servings4
Tap or hover to scale
Print
  • 48
Apple cider is the secret to a marinade that makes pork tenderloin incredibly moist with a gorgeous glaze! The marinade also does double duty as the sauce. You will be amazed at the incredible flavour in this with so few ingredients! I used Rochdale Apple Cider for this recipe - a New Zealand cider that is available at all major liquor outlets in Australia including Dan Murphy's and Liquorland.

Ingredients

  • 1 lb/500g pork tenderloin

Marinade

  • 11 oz/330ml sweet apple cider (alcoholic aka "hard cider") - I used Rochdale Apple Cider (Note 1)
  • 1 bay leaf , dried (or 2 fresh)
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 2 garlic cloves , minced
  • 1/2 tsp salt
  • Black Pepper

To Cook

  • 1 tbsp olive oil

Sauce

  • 1 1/2 tbsp butter
  • 1 tbsp dijon mustard
  • Salt and pepper

Instructions

  • Mix the Marinade ingredients in a bowl.
  • Place Marinade and pork in a large ziplock bag and marinate in the refrigerator overnight, up to 24 hours.

To Cook

  • Remove pork in the marinade from the refrigerator 30 minutes prior to cooking (to bring to room temperature).
  • Preheat oven to 180C/350F.
  • Heat olive oil in a skillet over medium high heat. Remove pork from marinade (reserve marinade) and place in pan. Sear until golden brown all over - don't let it burn (Note 2).
  • Transfer skillet to the oven and roast for 15 to 20 minutes, or until the internal temperature using a meat thermometer reads 145F/62C. (Note 3)
  • Remove pork from skillet onto a plate and cover loosely with foil to rest while you make the sauce.
  • Place skillet on the stove over high heat with butter. When the butter is melted, add reserved Marinade and mustard. Whisk until smooth.
  • Bring to boil, then turn heat down so it is simmering VERY rapidly, and cook until the liquid becomes syrupy - about 4 to 5 minutes. Adjust salt to taste.
  • Remove skillet from the stove, roll pork in the sauce, then remove and slice. Pour remaining sauce in the skillet into a jug and serve on the side.
  • I served this with a fennel apple salad on the side. (Note 4)

Recipe Notes:

1. This recipe calls for alcoholic apple cider. I used New Zealand Rochdale Apple Cider. To make this non alcoholic, you will need more ingredients! But you can use any sweet alcoholic apple (or pear) cider you want!
To make it non alcoholic, in place of the apple cider in this recipe, use the following: 1 cup apple juice + 1 tsp apple cider vinegar + 2 tsp sugar + 1/4 cup chicken broth/stock.
2. Don't let it burn because otherwise you'll end up with charred bits in your sauce!
3. I really recommend using a meat thermometer to ensure you cook the pork perfectly. BUT if you don't have one, pierce the pork in the middle and when the juices run clear, it is done.
4. Fennel and apple are classic pairings with pork! Fennel Apple Salad - use a mandolin to finely slice 1 large or 2 baby fennels. Cut 1 red apple into thin batons. Toss with lemon juice, olive oil, salt and pepper and a good handful of fresh parsley leaves.
5. Nutrition per serving, assuming 3 servings and all the sauce is used.
Apple Cider Glazed Pork Nutrition

Nutrition Information:

Serving: 315gCalories: 404cal (20%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

This post is sponsored by the lovely people at Rochdale Cider from New Zealand! Super crisp and clean, it’s made from glacial water which = extra clean taste. I especially love how crisp it tastes and not too sweet! Not a fan of overly sweet drinks. 🙂 N x

Previous Post
Ripper Beef Nachos
Next Post
Alfredo Salmon Pasta

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




62 Comments

  1. Loonchick says

    November 15, 2022 at 11:52 am

    5 stars
    Excellent fall fare for us in New Hampshire USA. Served with Farro, butternut mash and green beans: effin’delish! 😊

    Reply
  2. Mandy says

    March 12, 2022 at 7:11 am

    5 stars
    After husband had cleaned his plate , he declared …. RESTAURANT QUALITY !!!!!!
    absolutely gorgeous …

    Reply
    • Nagi says

      March 12, 2022 at 12:44 pm

      I am happy you both enjoyed it Mandy!! N x

      Reply
  3. Susie says

    February 24, 2022 at 5:51 pm

    4 stars
    Brilliant! I’m a new admirer & have tried several of your recipes!
    For 4, need 2 x 340 gms approx pork fillets, tie tails in to bring meat to consistent size. Only needs 15 mins roasting, 5 mins resting.
    Upscaled quantities for marinade, eg 500ml apple cider, 4 garlic cloves, 2 bay leaves.
    Could possibly halve the honey & brown sugar.
    For an extra special finish, strain the glaze prior to serving in a jug.
    Serve with apple, pear & fennel salad with a Dijon mustard lemony dressing (basically Woolworths but using Dijon instead of tahini which need more olive oil)

    Reply
  4. Delia Vella says

    December 21, 2021 at 11:24 am

    Made this and yes I went out to buy apple cider😁. I did not have the time to let it sit 24hrs, but it sat maybe 2hrs. Everything was still flavorful and with thumbs up from all. I did cook the internal to 65°C and then while rented it went up 3 degrees. It was still a little pinker at the center but it was tender. The sauce gave it that extra boost. Thank you. I also made the fennel salad and the rice with kale, great addition.

    Reply
    • Nagi says

      December 21, 2021 at 11:27 pm

      That is great Delia – so happy you liked it! N x

      Reply
  5. Rebecca says

    December 10, 2021 at 4:40 am

    5 stars
    I made this for a dinner party over the weekend and got rave reviews. Simple, delicious – perfect. Thanks, Nagi!

    Reply
  6. Deirddra L Limoges says

    November 1, 2021 at 11:20 am

    Dear Nagi, I’m so happy that I found your recipe. It was delicious. I think it is one the best pork tenderloins I’ve ever made. I cook a lot and like pork, but to me tenderloin has been tasteless until your recipe. Thank you so much. My BF loved it too!!! I used honey dijon mustard and non-alcoholic cider. I think next time I would use plain dijon mustard, and perhaps decrease the amount of N/A cider I use, and increase the apple cider vinegar a little bit. I think this may become a regular on our table. Thanks, Deirddra

    Reply
  7. Rebecca Brown says

    October 14, 2021 at 11:16 am

    5 stars
    I just made this recipe tonight and it was delicious. I am in the U. S. and not particularly fond of hard cider so I used apple cider from a local apple orchard. I used honey Dijon mustard instead of the plain Dijon. The marinade thickened up at the end and was delicious.

    Reply
  8. Amy says

    March 31, 2021 at 2:17 am

    I love this recipe Nagi! Thank you so much, it’s a regular at my house. Was wondering if it is possible to freeze the marinated pork? Then thaw and cook later.

    Reply
    • Nagi says

      March 31, 2021 at 6:50 am

      Yes 100% Amy! N x

      Reply
  9. Denise says

    October 3, 2020 at 12:41 am

    I was using a recipe with apple concentrate frozen. We can’t find this in stores anymore so I will try apple cider with alcohol. We usually bbq our pork tenderloin which is delicious.

    Reply
  10. alimak says

    November 25, 2019 at 4:20 pm

    I am planning this for a New Year celebration with friends – do you have a ‘go to’ recipe for an apple / fennel salad? Can’t find one here, but found one from a kiwi blogger that sounds pretty damned good. Otherwise, I’ll do the ‘show-offy apple with walnuts and cranberries – that sounds pretty damned awesome too~~~
    (Apologies if I’ve posted this twice, lol)

    Reply
    • Nagi says

      November 25, 2019 at 7:05 pm

      I don’t actually, feel free to pop it on my recipe request page! – N x

      Reply
      • alimak says

        January 9, 2020 at 12:03 pm

        5 stars
        O.M.G.

        Reply
  11. Lola says

    November 3, 2019 at 4:23 am

    5 stars
    OMG – SO delicious!!! I will definitely be making this again.

    Reply
    • Nagi says

      November 3, 2019 at 4:00 pm

      Wahoo!!

      Reply
  12. Terry says

    July 17, 2019 at 1:34 am

    How much marinade does one set aside for making the sauce? Somehow I am missing that in the recipe. Can’t wait to try.

    Reply
    • Terry says

      July 17, 2019 at 1:42 am

      Oops, I see where you say to reserve all the marinade after the meat being in it. I have been taught to not use marinade after soaking meat. So I thought i was to remove some before the actual brining/marinading..
      If you say it is safe, I will try your method. Cheers.

      Reply
      • Nagi says

        July 17, 2019 at 6:23 pm

        Hi Terry, yes used the reserved marinade, we cook it off again so it is safe to eat – N x

        Reply
  13. Deb Bergman says

    June 4, 2019 at 11:42 am

    I loved the flavours in this. Any idea why the sauce wouldn’t glaze? I checked all of my quantities, but after 5 minutes of simmering, and an additional 10 minutes of boiling, still no glaze. My pork may have been a bit frozen when it went in the marinade, but that’s the only thing I could think of.

    Reply
    • Nagi says

      June 4, 2019 at 8:59 pm

      Hi Deb, if it was slightly frozen, all I can think of is that it’s leached extra liquid into the marinade that would make it take longer to get to the glaze stage – N x

      Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top