If fall had a signature dish, this Maple-Dijon-Cider Pork Tenderloin would be it. Juicy, saucy, and ready in just 30 minutes, this one-skillet wonder is the kind of meal that makes you want to throw on a flannel and pour a glass of hard cider. Whether you’re whipping it up for a quick weeknight dinner or treating yourself to a cozy weekend feast, this dish hits that perfect balance between fancy and easy.
Here’s the magic: the pork tenderloin gets a quick sear on the stovetop to lock in all that flavor, then slides into the oven for about 15 minutes. While it rests (patience, my friend), you’ll whisk up a glossy glaze made from hard apple cider, Dijon mustard, and pure maple syrup—all in the same skillet. That means fewer dishes and more flavor. Efficiency and deliciousness? Heck yes.
Want to level it up? Serve it alongside roasted sweet potatoes or sautéed apples for a cozy Pork Apple Sweet Potato situation that screams autumn comfort. This glaze also works wonders on other Pork Roast Recipes—trust me, you’ll be drizzling it on everything from Apple Cider Glazed Pork Tenderloin to Maple Dijon Pork With Apples And Sweet Potatoes before long.
Not into roasting? No worries—this recipe plays nice with your slow cooker too. Just look up Apple Cider Pork Tenderloin Crock Pot and you’re golden. Or, if you’re feeling festive, try a Cranberry Dijon Pork Tenderloin With Apple Cider Glaze for holiday vibes.
Bottom line: this Apple Pork Tenderloin isn’t just dinner—it’s a fall mood. So grab that cast-iron skillet, cue up some cozy tunes, and get ready to add one of the most flavor-packed Pork Loin Recipes to your list of go-to Pork Entrees.
Maple-Dijon-Cider Pork Tenderloin - Cozy Fall Dinner Idea
Maple-Dijon-Cider Pork Tenderloin is your go-to, one-pan wonder for busy nights. It’s juicy, flavorful, and ready in about half an hour—no fuss, no fancy steps, just good food fast.
Ingredients
- 1¼ to 1½ lb pork tenderloin (not pork loin, different cut!)
- Light drizzle of vegetable oil
- ½ tsp each salt, pepper, garlic powder, and dried thyme
- 12 oz gluten-free hard apple cider (Smith & Forge is a great pick)
- 1 Tbsp pure maple syrup (skip the pancake stuff)
- 2 tsp Dijon mustard
- 2 Tbsp water
- 1½ tsp cornstarch
Instructions
Preheat & Prep:
Heat your oven to 450°F. Pat the pork dry with paper towels, then coat it evenly with your salt, pepper, garlic powder, and thyme mix.
Sear the Pork:
Add a thin slick of oil to a large, oven-safe skillet (cast iron = perfect) and warm it over medium-high heat. Sear the tenderloin for 1–2 minutes on each side until you’ve got a nice golden crust all around.
Roast to Perfection:
Slide the skillet straight into the oven. Roast until the pork reaches 140°F internally, about 8–15 minutes depending on size. Once done, move the pork to a cutting board, tent it loosely with foil, and let it rest.
Make the Sauce:
CAREFUL—the pan handle is blazing hot! Set the skillet back on the stove over medium heat. Pour in the cider, maple syrup, and Dijon mustard. Whisk and let it bubble until slightly reduced—around 5 minutes.
Thicken & Finish:
In a small bowl, stir together the water and cornstarch. Whisk that mixture into the sauce and cook another 3–4 minutes until it thickens and turns glossy. Strain if you’d like a super-smooth finish.
Serve:
Slice the pork into medallions and spoon that luscious cider-maple sauce right over the top. Dinner = done.
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