Braised Apple Cider Pork Tenderloin

Braised Apple Cider Pork Tenderloin is an easy, cozy recipe for the fall and winter months that is perfect for family dinner. A little bit sweet and a little bit savory, it includes flavors that are the best of both worlds. Save this recipe to Pinterest now so you can make it whenever you want.

Hearty Braised Apple Cider Pork Tenderloin is one of those perfect autumn and winter meals that will fill and warm your belly. It is made with savory fall spices, cooked to perfection and includes a side of potatoes, carrots and apples too. Best of all, this recipe is something the whole family will really love. Both may kids asked for seconds. So settle in and let’s dig into this rustic and cosy meal. 

Flavoring the pork the pork tenderloin

To begin making the Apple Cider Pork Tenderloin, you first want to season the pork with a dry rub. This includes a mix of herbs and spices including sage, thyme, rosemary, garlic salt, garlic powder, onion powder and coarse sea salt and pepper. 

Whenever I make pork – tenderloin or otherwise – I will sear it. This helps to create flavor through the blackening of some bits and the caramelization of the meat. It also helps to lock in moisture. You may notice with this recipe that the dried herbs in the dry rub tend to blacken a little bit more than some others. That is perfectly fine. 

The sweetness factor

When my daughter ate this she said, “Oh! It’s sweet. I didn’t expect that.” I’m personally so proud that her palate seems to be finally expanding and that she really enjoys tasting the subtle flavors in food. The Apple Cider Pork Tenderloin is one of those beautiful fall recipes that really does sweet and savory correctly. The pork still brings all the rustic, gaminess of meat but the sauce really allows for that sweetness and the two flavors play off one another throughout the dish. 

The pan mixture

One of the things I love most about the Apple Cider Pork Tenderloin is that it truly is a one-pan dinner recipe. The broth is made from chicken broth, apple cider (of course), Dijon mustard and honey. It so beautifully cooks the pork and the sides together in the pan. The vegetables included here are onions, carrots and potatoes. I like to throw in a little bit of apple too to really enhance that sweetness factor. Then I love to add in those fresh herbs and the Apple Cider Pork Tenderloin includes all my favorite fall herbs – rosemary, thyme and sage. 

Tips for making the Apple Cider Pork Tenderloin

• Make sure your pan will be large enough to hold this recipe. My pan is this bruiser {HERE}, which is a 3.5 quart braise. I have two of these pans and I use them to cook almost everything I make. The only other pans I often use include the cast iron skillet and my Dutch oven. 
• When making this recipe, please remember to use coarse sea salt. The salt measurements will be off if you use fine sea salt or table salt. 
• Make sure to sear the meat on all four sides. The is important for the cooking process because it helps to add some delicious flavors through charing and caramelization and helps to hold in the moisture for the pork too. 
• The sauce for the Apple Cider Pork Tenderloin comes out a little thin, to thicken it, I’ve included instructions at the end of the recipe below. You can leave it thinner if you like though. 
• If you like you can also mix in kale or spinach with the vegetables before serving. 
• To save any leftover, you can combine the vegetables and the pork in an air tight container and place them in the refrigerator. They will keep for about 48 hours before I personally feel like the vegetables become a little too soft. 
• To reheat any leftovers, you can place it all in a baking dish and bake it covered in the oven at 350 degrees for about 10-15 minutes. 

More cozy recipes

Looking for more cozy season recipes like my Braised Apple Cider Pork Tenderloin? Try these!

• Creamy Gouda Apple & Italian Sausage Pasta {HERE}
• Gnocchi with Creamy Pumpkin Sauce {HERE}
• Savory Dijon Pork Tenderloin {HERE}
• Oktoberfest Stew {HERE}
• Cider Maple Oven Roasted Cornish Hens {HERE}
• Maple & Plum Skillet Pork Chops {HERE}
• Creamy French Mustard Chicken in the slow cooker {HERE}

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Thank you so much for visiting today, friends! I hope you love my Apple Cider Pork Tenderloin recipe. You can find a full, printable recipe below with all the ingredients and steps. Happy Eating!

Braised Apple Cider Pork Tenderloin

Braised Apple Cider Pork Tenderloin is an easy, cozy recipe for the fall and winter months that is perfect for family dinner. A little bit sweet and a little bit savory, it includes flavors that are the best of both worlds. Save this recipe to Pinterest now so you can make it whenever you want. 

4 from 1 vote

Print Pin Rate

Course: dinner

Cuisine: American

Keyword: Apple cider pork tenderloin, pork tenderlion

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 3 - 4 people

Author: Rachel

Equipment

• 3.5 quart Braising pan

Ingredients

For the Pork Tenderloin Seasoning

• 1 pork tenderloin (About 1 - 1.5 lbs)
• 2 tsp rubbed sage
• 2 tsp dried thyme
• 2 tsp dried, crushed rosemary
• 2 tsp coarse sea salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp garlic salt
• 1/2 tsp fresh cracked black pepper

For the pan

• 4 tbsp extra virgin olive oil - Dived by 3 and 1
• 3/4 cup diced yellow onion
• 3 cloves diced garlic
• 3 carrots, peeled and sliced into 1-2 inch sections
• 3 tbsp flour
• 1 cup chicken broth
• 1 lb yellow Dutch potatoes, cut into 4ths or 6ths
• 3/4 cup apple cider
• 1 tbsp Dijon mustard
• 1/4 cup honey
• 2 sprigs fresh rosemary
• 2 sprigs fresh sage
• 3 sprigs fresh thyme
• 1 1/2 tsp coarse sea salt
• 1/2 tsp fresh cracked pepper
• 1-2 peeled and diced apple

Slurry to thicken the sauce

• 2-3 tbsp corn starch

Instructions

• Preheat the oven to 400 degrees.
• Remove the pork tenderloin from the refrigerator and pat it dry on both sides. Then mix together the spices and herbs in a small bowl. Rub all of them on the pork tenderloin, covering all sides. Lightly cover it and let it rest for 20 minutes.
• Heat a large pan or braised over a medium flame. Add the 3 tablespoons of extra virgin olive oil when the pan is warm. When the oil is shimmering, add the pork tenderloin and cook it for 3 minutes on all four sides. Remove it and set it aside when done. The pan will have a lot of charing but that is okay.
• Add the last tablespoon of extra virgin olive oil to the pan and then add the onions. Cook over low heat for 2-3 minutes until they are tender. Then add the garlic and cook for another two minutes, stirring regularly. Next add the carrots and cook another 5 minutes.
• Add in flour and cook for two minutes. Then add in the chicken broth and deglaze the pan by scraping the charing and brown bits. Let the broth mix reduce by about half. Then add in the potatoes, apple cider, Dijon mustard, honey and fresh herbs. Next add the sea salt and pepper and gently stir the mix. Let this simmer for 7 minutes over low heat.
• Mix in the diced apples and cook for another 2 minutes.
• Move the vegetables out of the way and place the pork tenderloin back in the pan along with any juices from the plate. Make sure it is touching the bottom of the pan. Spoon the sauce over the pork tenderloin. Cover it and cook in the oven for 25 minutes or until the internal temperature reaches 165 degrees. Check with a meat thermometer.
• When done, remove the pork tenderloin from the pan, cover it and allow it to rest for 5-10 minutes. Also remove the vegetables from the pan. You can now thicken the sauce by mixing the corn starch and water in a small bow. Then place the pan with its juice over a low flame on the stove and whisk in the corn starch slurry until it dissolve. Simmer on low for about 5 minutes and then turn off the flame.
• To serve top the pork and vegetables with additional fresh sage and thyme, and coarse sea salt and fresh cracked black pepper. Drizzle the sauce over the pork and the vegetables too.