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Perfect Apple Cider Braised Pork Tenderloin Recipe

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This apple cider braised pork tenderloin is incredibly tender, made with simple ingredients, and perfect for hosting. The low-and-slow braise in apple cider creates a glossy, caramelized sauce that coats every slice.

Ingredients

Scale
  • 2–2.5 lbs pork tenderloin
  • 2 cups apple cider (unfiltered)
  • 1 cup low-sodium chicken broth
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch (optional, for thickening)

Instructions

  1. Prep the Pork (10 minutes): Pat the pork tenderloin dry with paper towels. Season generously on all sides with salt and pepper. Rub the Dijon mustard all over the meat. Let it sit at room temperature for 15 minutes.
  2. Sear the Pork (10 minutes): Heat the olive oil in your Dutch oven over medium-high heat. When it’s shimmering, carefully place the pork in the pot. Sear for 2-3 minutes per side, until deeply golden brown. Remove the pork to a plate and set aside.
  3. Sauté the Aromatics (5 minutes): Reduce the heat to medium. Add the sliced onions to the pot and cook for 3-4 minutes, scraping up any browned bits from the bottom. Add the minced garlic and cook for 1 minute more, until fragrant.
  4. Deglaze and Braise (2 hours): Pour in the apple cider and chicken broth, and bring to a simmer. Use a wooden spoon to scrape up all those delicious browned bits. Add the fresh thyme and rosemary sprigs. Return the pork to the pot, along with any accumulated juices. The liquid should come about halfway up the sides of the pork. Cover the pot with the lid and transfer to a preheated 325°F (163°C) oven.
  5. Braise Until Tender (60-75 minutes): Braise for about 1 hour to 1 hour 15 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium. The meat should be tender and easily pierced with a fork.
  6. Rest the Pork (10 minutes): Carefully remove the pork from the Dutch oven and place it on a cutting board. Tent loosely with foil and let it rest for 10 minutes.
  7. Finish the Sauce (10 minutes): While the pork rests, place the Dutch oven back on the stovetop over medium heat. Remove the herb sprigs. Whisk in the apple cider vinegar and butter. Let the sauce simmer for 5-7 minutes, until it reduces and thickens slightly. If you want a thicker sauce, mix the cornstarch with 2 tablespoons of cold water and whisk it into the simmering sauce. Cook for 1-2 minutes more.
  8. Slice and Serve (5 minutes): Slice the pork tenderloin into 1-inch thick medallions. Arrange on a platter and spoon the sauce and caramelized onions over the top. Serve immediately.

Notes

Don’t skip the searing step—it creates the fond that makes the sauce incredible. Use a meat thermometer to ensure the pork reaches 145°F without overcooking. Let the pork rest for 10 minutes before slicing to keep it juicy. The sauce can be thickened with a cornstarch slurry if desired. This dish can be made a day ahead and the flavors will deepen.

Nutrition

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