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Tender Apple Cider Braised Pork Tenderloin: Best Easy Dinner

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This apple cider braised pork tenderloin is a quick and easy one-pan dinner that’s perfect for fall. The pork stays tender and juicy, with a rich, tangy sauce that tastes like autumn in a spoon.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin
  • 1 ½ cups apple cider
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, smashed
  • 4–5 sprigs fresh thyme
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. Prep the pork. Pat the pork tenderloin dry with paper towels. Trim off any silver skin using a sharp knife. Season generously on all sides with salt and black pepper.
  2. Sear the pork. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Once the butter is foaming and the oil is shimmering, carefully place the pork tenderloin in the pan. Sear for 3-4 minutes per side, until deeply golden brown. Transfer the seared pork to a plate and set aside.
  3. Cook the aromatics. Reduce the heat to medium. Add the sliced onion to the pan and cook for 4-5 minutes, stirring occasionally, until softened and starting to brown around the edges. Scrape up any browned bits from the bottom of the pan. Add the smashed garlic cloves and cook for another minute until fragrant.
  4. Deglaze the pan. Pour in 1 ½ cups of apple cider, using a wooden spoon to scrape up every last bit of browned goodness from the bottom of the pan. Add the fresh thyme sprigs. Bring the liquid to a simmer.
  5. Braise the pork. Return the seared pork tenderloin to the pan, nestling it into the liquid. The cider should come about halfway up the sides of the pork—if it doesn’t, add a splash more. Reduce the heat to low, cover the pan, and let it simmer gently for 20-25 minutes. Check the temperature after 20 minutes using a meat thermometer; you’re looking for 140-145°F (60-63°C) in the thickest part.
  6. Rest the pork. Transfer the pork to a cutting board and tent it loosely with foil. Let it rest for 5-10 minutes.
  7. Finish the sauce. While the pork rests, turn the heat up to medium-high and let the cider mixture simmer uncovered for 3-5 minutes until it reduces and thickens slightly. Stir in the remaining 1 tablespoon of butter and the Dijon mustard (if using). Taste and adjust seasoning with salt and pepper. Remove the thyme sprigs and the smashed garlic cloves.
  8. Slice and serve. Slice the pork tenderloin into ½-inch thick medallions. Arrange them on a platter or individual plates and spoon the sauce and onions over the top. Serve immediately.

Notes

Don’t rush the sear; it adds layers of savory flavor. Use a meat thermometer to avoid overcooking—aim for 140°F before resting. Taste the sauce before serving and adjust sweetness or acidity as needed. The sauce thickens as it sits in the fridge, making leftovers even more flavorful.

Nutrition

Keywords: apple cider braised pork tenderloin, easy pork dinner, fall pork recipe, one-pan pork tenderloin, braised pork tenderloin

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