Cider-Glazed Pork Tenderloin with Apples and Onions

A simple roasted pork tenderloin is great for a quick weeknight dinner, but when you want to take things up a notch, give this Cider-Glazed Pork Tenderloin with Apples and Onions a try.  It’s perfect for these cozy fall nights, and makes a great dinner party dish if you’re looking to get a lot of the cooking done in advance.

I love to pair pork with both sweet and savory ingredients, and here I do that by brushing the pork with a tangy cider glaze before it goes into the oven. Made with apple cider, mustard and brown sugar, its almost like an apple-scented honey mustard sauce that coats both the pork and the apples and onions that roast alongside it.

The other key here, and the key to almost any pork tenderloin recipe, is the marinade. This one has ginger, garlic, mustard, and rosemary, along with plenty of olive oil. ..and a spoonful of brown sugar to keep the sweet and savory theme going. The marinade not only flavors the pork, but makes for incredibly tender meat.

This recipe has a few steps, but none of them are difficult, and you can get a head start on things by making the cider glaze while the pork marinates. You might just need to thin it with a splash of cider or water before using, as it will thicken considerably as it cools.

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Cider-Glazed Pork Tenderloin with Apples and Onions

Servings 4 to 6 servings

Ingredients

• 2 pork tenderloins, 1 to 1¼ pounds each

• 1 large Honeycrisp apple, cored and thinly sliced

• 1 large yellow onion, thinly sliced

• 1 large sprig fresh rosemary

• 5 tablespoons extra virgin olive oil, divided

• Kosher salt and black pepper

For the marinade:

• ⅓ cup extra-virgin olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon light or dark brown sugar

• 1 tablespoon minced fresh rosemary

• 1 tablespoon minced or grated garlic (about 3 cloves)

• 2 teaspoons grated fresh ginger

• 2 teaspoons kosher salt

• ½ teaspoon black pepper

For the glaze:

• 1 cup fresh apple cider

• 2 tablespoons light or dark brown sugar

• 2 tablespoons unsalted butter

• 1½ teaspoons Dijon mustard

• ¼ teaspoon kosher salt

Instructions

• Trim the pork to remove any silver-skin and fat and place in a shallow container or a gallon Ziplock bag.

• Make the marinade: In a large glass measuring cup, combine the olive oil, vinegar, mustard, sugar, rosemary, garlic, ginger, salt and pepper, and whisk until thickened. Pour the marinade over the pork tenderloins, cover or seal, and refrigerate for at least 3 hours (and up to 24).

• In the meantime, make the glaze: in a medium saucepan, combine the cider and brown sugar and bring to a boil. Lower the heat and simmer for about 20 minutes, or until the liquid is reduced to about ¼ cup. Off the heat, whisk in the salt and Dijon mustard, then add the butter and stir until melted. Set aside to cool. (Glaze can be stored in the fridge for up to 24 hours. Before using, bring to room temperature and thin with a splash of water or cider if the glaze is too thick to pour.)

• Preheat the oven to 400 degrees and allow the pork to sit at room temperature. Place the apples, onions and rosemary sprig in a large rectangular baking dish, and drizzle with 3 tablespoons olive oil. Season with ¼ teaspoon salt and some black pepper and toss well. Roast for 20 minutes, tossing once halfway through, until the onions are lightly browned and tender. Set aside.

• Meanwhile, pat the tenderloins dry with a paper towel, wiping away any excess marinade. Heat a large skillet over medium-high heat, then add the remaining 2 tablespoons olive oil. When the oil is shimmering, add one of the tenderloins and cook, turning occasionally, until lightly browned all over, about 6 minutes total. Transfer to a plate and repeat with the remaining tenderloin.

• Place the tenderloins in the pan with the apples and onions and brush them all over with the glaze. Roast for 15 minutes, then gently toss the apples and onions. Roast for 5 to 7 more minutes, until an internal thermometer inserted into the thickest part of the tenderloins reads 140 degrees.

• Set aside to rest for at least 10 minutes, then slice the pork into ½-thick slices and serve on top of the apples and onions.

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