Cider Glazed Pork Tenderloin Recipes

APPLE CIDER GLAZED PORK TENDERLOIN

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.

CIDER-GLAZED PORK TENDERLOIN

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.

PORK TENDERLOIN WITH APPLE CIDER GLAZE

Steps:

• 1. For the Cider Glaze: Combine and mix all ingredients together. Place into a sauce pan and bring to a boil. Reduce heat and simmer. Reduce to 1 cup glaze. Remove from heat and hold until needed.
• 2. ***NOTE**** If using the cedar plank, be sure to soak it in water for several hours before putting in oven!!!!******** Preheat oven to 350 degrees.
• 3. Clean any excess fat and all of the silverskin from the pork tenderloin. Baste the entire tenderloin with 1/2 cup of the cider glaze. Sprinkle 1 tablespoon of salt and 2 teaspoons of sage on the top side and place it on the plank (or lay in roasting pan with some chicken stock or water)
• 4. Place the plank (or pan) in the oven and roast for 20 minutes. Remove the plank from the oven, turn the roast over and baste with the remaining cider glaze. Season with 1 tablespoon of salt and 2 teaspoons of sage. Place back in the oven and roast for another 25-40 minutes or until internal temperature of 150 degrees has been reached. Let rest for 5 minutes. Slice and serve!
• 5. I like to make a little extra glaze to drizzle over the meat when served or to add to the side for dipping (like an au jus).

APPLE CIDER-GLAZED PORK TENDERLOIN

Steps:

• Combine the first 7 ingredients; rub evenly over pork.
• Place pork in a dish; cover and chill 1 hour.
• Combine cider, cloves, and bay leaves in a large skillet; bring to a boil over med-high heat.
• Cook until reduced to 1 ½ cups (about 10 minutes).
• Add broth; bring to a boil; add pork, cover, and simmer 20 minutes or until done.
• Remove pork from pan; bring cooking liquid to a boil.
• Cover and reduce to ¾ cup (about 8 minutes).
• Strain cooking liquid through a fine sieve into a bowl, discard solids.
• Spoon sauce over pork; cut pork into thin slices.

PORK TENDERLOIN WITH APPLE CIDER REDUCTION

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.

CIDER-ROASTED PORK TENDERLOINS

Steps:

• Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
• Preheat the oven to 450 degrees.
• Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.

PORK TENDERLOIN WITH CIDER GLAZE

Steps:

• Put onion, raisins, thyme, cloves, cider and wine into a large ziplock.
• Rinse pork, pat dry and add to bag with marinade. Chill at least 4 hours, turning occasionally.
• Preheat oven to 375°F.
• Remove pork from marinade, reserving marinade. Sprinkle with 1/2 tsp each salt and pepper. Heat oil in large ovenproof skillet over medium high heat and brown pork on all sides. Remove pork to a plate and add butter to skillet. Add apples and saute 2 minutes. Stir in reserved marinade. Bring to a boil and boil for 2 minutes. Return pork to skillet.
• Bake at 375 F for 25 minutes (or until internal temperature is 155 F), basting occasionally. Remove pork from skillet and let stand under aluminum foil for 5 minutes before slicing to serve. Season glaze in skillet with remaining salt and pepper.
• Serve sliced pork with apples and glaze.