Pork Tenderloin Wapple Cider Reduction Recipes

APPLE CIDER GLAZED PORK TENDERLOIN

Apple Cider Glazed Pork Tenderloin image

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.

Provided by Nagi | RecipeTin Eats

Categories Dinner

Time 35m

Number Of Ingredients 12

Ingredients

1 lb/500g pork tenderloin
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
1 tbsp olive oil
1 1/2 tbsp butter
1 tbsp dijon mustard
Salt and pepper

Steps:

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.

Nutrition Facts : ServingSize 315 g, Calories 404 kcal

More about "pork tenderloin wapple cider reduction recipes"

APPLE CIDER PORK TENDERLOIN WITH EASY PAN SAUCE

Nov 4, 2017 Pork tenderloin in an easy apple cider marinade with a quick pan sauce makes weeknight meal time stress-free and flavorful.
From thecraveablekitchen.com
5/5 (1)
Total Time 24 hrs 30 mins
Category Pork
Calories 394 per serving

Whisk together the apple cider, Dijon mustard, brown sugar and salt. Pour into a resealable food storage bag, add the garlic cloves and pork tenderloin. Press out the air, then seal tightly. Refrigerate for a minimum of 8 hours and maximum of 24 hours. The longer then better. Flip the tenderloin in the bag every so often to ensure it marinades evenly.
About 1 hour before cooking, remove the pork tenderloin from the marinade. Set on a plate lined with paper towels and pat it dry. Let it rest at room temperature. Save the marinade to make the sauce.
Set a cast iron pan over medium-high heat and add extra virgin olive oil. Let the oil get quite hot. It should swirl quickly and fluidly around the pan and be nearly smoking. Add the pork tenderloin. You want to hear an active sizzling. If not, let the pan warm longer.

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