Cider Roasted Pork Tenderloin Recipes

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CIDER-GLAZED PORK TENDERLOIN



Cider-Glazed Pork Tenderloin image

This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/2 teaspoon pepper, divided
1 tablespoon olive oil
3/4 cup apple cider or juice
1/4 cup maple syrup
2 tablespoons cider vinegar

Steps:

  • Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges

PORK TENDERLOIN WITH APPLE CIDER REDUCTION



Pork Tenderloin with Apple Cider Reduction image

Provided by Aida Mollenkamp

Categories     main-dish

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 6

2 (1 pound) pork tenderloins, cut in 1/2 crosswise
Vegetable oil
Salt and freshly ground black pepper
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1/4 cup maple syrup

Steps:

  • Heat oven to 500 degrees F and arrange rack in the upper third.
  • Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
  • Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
  • When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

ROAST PORK TENDERLOIN WITH APPLES AND CIDER SAUCE



Roast Pork Tenderloin with Apples and Cider Sauce image

Categories     Fruit Juice     Fruit     Pork     Roast     Low Fat     Quick & Easy     Vinegar     Apple     Pork Tenderloin     Fall     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

2 (3/4-pound) pork tenderloins
1 tablespoon vegetable oil
2 teaspoons unsalted butter
2 (1/2-pound) Granny Smith apples, peeled, cored, and each cut into 16 wedges
1 cup low-sodium fat-free chicken broth
2/3 cup unfiltered apple cider
1/2 teaspoon arrowroot
1 tablespoon water
2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 425°F.
  • Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
  • While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
  • Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.

CIDER-ROASTED PORK LOIN



Cider-Roasted Pork Loin image

I got this recipe from my sister and I believe she got it from Cooking Light Magazine. When I made it, I thought it wasn't thoroughly cooked because it's so juicy and I can't ever get my pork to turn out that way! Also, I had to use 2 (1 pound) pork loins because I could not find 1 (2 pound) loin and I just split the marinade into two seperate bags. I am guessing on the cooking/prep time.

Provided by Vitameatavegamin Gi

Categories     Pork

Time P1DT1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 bay leaf
1 (2 lb) boneless pork loin, trimmed
2 cups apple cider
cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon fresh ground black pepper

Steps:

  • Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves.
  • Remove from heat; cool.
  • Pour brine into a 2 gallon zip-loc plastic bag.
  • Add pork; seal.
  • Refrigerate 8 hours or overnight, turning bag occasionally.
  • Preheat oven to 350 degrees.
  • Bring 2 cups cider to a boil in a small saucepan over medium-high heat.
  • Cook until cider has thickened slightly and reduced to 1/4 cup (about 15-20 minutes).
  • Set aside.
  • Remove pork from bag; discard brine.
  • Place pork on rack of a broiler pan coated with cooking spray.
  • Lightly coat pork with cooking spray.
  • Combine rosemary, sage, and black pepper; sprinkle evenly over pork.
  • Bake at 350 degrees for 1 hour or until thermometer registers 155 degrees, basting twice with cider reduction during final 20 minutes of cooking.
  • Remove from oven; baste with remaining cider reduction.
  • Let stand 10 minutes before slicing.

ROAST PORK LOIN WITH CIDER GLAZE



Roast Pork Loin With Cider Glaze image

A lovely pork recipe from the Pup's Cider website (ingredients as listed there). The Marquis de Saint-Loup Pommeau is listed behind the Pup's Harvest Hard Cider because it isn't recognized at this point- please take note that it is another ingredient needed until I can add it properly. ;) Also, please note that the recipe calls for Pup's brand boiled cider - it isn't actually asking you to "boil" cider. **I haven't made this recipe yet, but it looked delicious and i hope to try it as soon as I locate the ingredients**

Provided by Mommy Diva

Categories     Pork

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (3 lb) boneless pork loin, trimmed
2/3 cup pup's brand boiled cider
2 teaspoons powdered ginger
1/2 teaspoon salt
4 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons rosemary, crumbled
1 tablespoon lemon juice
1/2 cup pup's brand monadnock harvest hard alcoholic cider
1/4 cup marquis de saint-loup brand pommeau de normandie

Steps:

  • Place pork in a roasting pan.
  • In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
  • Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
  • Pour off and reserve the marinade.
  • Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
  • Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
  • Remove from the oven and let rest 10 minutes.
  • Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
  • Slice pork, drizzle with the reduction, and serve.

MAPLE CIDER PORK ROAST RECIPE BY TASTY



Maple Cider Pork Roast Recipe by Tasty image

Here's what you need: Kroger® Boneless Whole Pork Tenderloin, dried bay leaves, kosher salt, whole black peppercorn, whole fennel seeds, whole anise seeds, garlic, ground cinnamon, apple cider, maple syrup, fresh sage, fresh rosemary, fresh thyme, garlic, maple syrup, apple cider, olive oil, white wine, balsamic vinegar, apple cider, chicken stock, heavy cream, cornstarch, kosher salt

Provided by Kroger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 24

1 Kroger® Boneless Whole Pork Tenderloin
2 dried bay leaves
4 tablespoons kosher salt
1 teaspoon whole black peppercorn
1 teaspoon whole fennel seeds
2 teaspoons whole anise seeds
1 teaspoon garlic, minced
1 ½ teaspoons ground cinnamon
3 cups apple cider
½ cup maple syrup
2 ½ tablespoons fresh sage, minced
2 ½ tablespoons fresh rosemary, minced
2 ½ tablespoons fresh thyme, minced
1 teaspoon garlic, minced
¼ cup maple syrup
½ cup apple cider
1 ½ teaspoons olive oil
½ cup white wine
2 tablespoons balsamic vinegar
½ cup apple cider
1 cup chicken stock, divided, plus 2 teaspoons
¾ cup heavy cream
2 teaspoons cornstarch
½ teaspoon kosher salt

Steps:

  • Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the bay leaves, salt, black peppercorns, fennel seeds, anise seeds, garlic, cinnamon, apple cider, and maple syrup to the bag. Shake the bag until the pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
  • Meanwhile, make the rub: In a small bowl, whisk together the sage, rosemary, thyme, garlic, maple syrup, and apple cider.
  • Preheat the oven to 350°F (180°C).
  • Transfer the pork loin from the bag to a cutting board and pat dry with paper towels. Spoon the rub all over the pork loin.
  • Heat the olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
  • Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
  • Meanwhile make the gravy: Place the skillet used to sear the pork loin over medium heat. Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute. Add the balsamic vinegar, apple cider, 1 cup of chicken stock, and the heavy cream. Simmer for about 3 minutes.
  • In a small bowl, whisk together the cornstarch and remaining 2 teaspoons of chicken stock until smooth. Pour the slurry into the gravy and stir to combine. Simmer for another 3 minutes, or until the gravy thickens. Stir in the salt. Strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
  • Serve the pork roast warm with the apple cider gravy and holiday vegetables of choice alongside.
  • Enjoy!

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