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Cozy Apple Cider Braised Pork Tenderloin – Easy Fall Dinner

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A quick and easy fall dinner featuring fork-tender pork tenderloin braised in a sweet-tangy apple cider glaze with aromatic herbs. Ready in under an hour, this comforting dish is perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 1 ½ pounds pork tenderloin
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, smashed
  • 2 cups fresh apple cider (unfiltered preferred)
  • ½ cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons packed brown sugar (light or dark)
  • 1 tablespoon Dijon mustard
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 2 sprigs fresh thyme (or ½ teaspoon dried)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional garnish)
  • 1 apple, thinly sliced (optional garnish, Honeycrisp or Fuji)
  • Flaky sea salt (optional garnish, e.g., Maldon)

Instructions

  1. Pat the pork tenderloin dry with paper towels. Season generously on all sides with salt and black pepper. Let sit at room temperature for 15 minutes.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the tenderloin for 3-4 minutes per side until deeply golden brown (total about 12-15 minutes). Remove pork to a plate and set aside.
  3. Reduce heat to medium. Add sliced onion to the pot and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Scrape up any browned bits from the bottom. Add smashed garlic and cook for 1 minute more until fragrant.
  4. Pour in apple cider and chicken broth. Increase heat to high and bring to a boil. Add apple cider vinegar, brown sugar, Dijon mustard, rosemary, thyme, and bay leaf. Stir well. Let boil for 8-10 minutes until the liquid is reduced by half and slightly syrupy.
  5. Reduce heat to low. Return the seared pork to the pot, nestling it into the liquid (liquid should come about halfway up the sides). Cover with lid and simmer gently for 20-25 minutes. Check internal temperature with an instant-read thermometer: 140°F (60°C) for medium, 145°F (63°C) for medium-well.
  6. Remove pork from pot and let rest on a cutting board for 5-10 minutes. Meanwhile, increase heat under the braising liquid to medium-high and simmer for 2-3 minutes to thicken further. Remove herb sprigs and bay leaf.
  7. Slice pork against the grain into ½-inch thick medallions. Arrange on a platter and spoon reduced cider sauce over the top. Garnish with fresh parsley and apple slices if desired. Sprinkle with flaky sea salt.

Notes

Don’t skip the sear—it builds deep flavor. Use an instant-read thermometer to avoid overcooking; pull pork at 140°F for juicy results. Let the braising liquid reduce properly before adding the pork back in. The sauce thickens as it cools and makes a great spread for sandwiches. For a one-pot meal, add chopped carrots and parsnips during the last 15 minutes of braising.

Nutrition

Keywords: apple cider braised pork, pork tenderloin, fall dinner, easy pork recipe, braised pork, apple cider recipe, comfort food, one-pot meal

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