Roasted pork tenderloin with apple cider reduction

Roasted Pork Tenderloin with Apple Cider ReductionCook time: 25-30 minutes, makes 6 3-4 ounce servings

Kristal Burton

Kristal Burton
Registered Dietitian Nutritionist


• 1 teaspoon olive oil
• 2 pounds of pork tenderloin, cut in half lengthwise
• Salt and pepper to taste
• 1 ½ cups apple cider
• ½ cup apple cider vinegar
• ¼ cup maple syrup
• Corn starch or thickener like Ultragel.


1. Heat oven to 500 degree Fahrenheit. Lay tin foil or parchment paper over a baking sheet. Spray with non-stick oil.
2. Heat a large pan over medium high heat. Add olive oil and sear pork on all sides until browned. Place the seared pork on the baking sheet. Place in the oven and roast for 20-30 minutes, or until the center temperature is 145 degrees. Remove pork from oven, set aside and allow to rest without cutting for 5-10 minutes to protect juiciness.
3. While pork is roasting, place a medium pan over high heat and add the cider and vinegar. Cook until the mixture reduces to about 2/3, which takes about 8 minutes. Add 2 tablespoons of the thickener, a little at a time to avoid clumping and stir well until completely dissolved. Remember that once the glaze cools it will be thicker. Remove sauce from heat, stir in maple syrup and set aside.
4. Cut the pork into medallions. You may drizzle the glaze over each serving of pork or pour the glaze over the pork in a large bowl and turn to coat completely. Serve with a large portion of roasted vegetables like Brussel sprouts, beets, and carrots or a fresh green salad.

Nutrition information for 1/6 of recipe (~3.5 ounces pork with drizzle of glaze): 282 calories, 6g total fat, 3g saturated fat, 18 g total carbohydrate, 29g protein.

Original recipes available here.