When cozy fall flavors meet weeknight simplicity, this apple cider pork tenderloin becomes the easy one-pot dinner you'll keep on repeat. The pork turns tender and juicy in a rich apple cider sauce with carrots, potatoes, and onions that soak up every bit of flavor. It's hearty enough for a weekend gathering but simple enough for a Tuesday night when you want something that feels special without the stress.
As a Southern dietitian, I'm all about recipes that bring comfort and balance to the same plate. This one checks all the boxes: lean protein, colorful produce, and that subtle sweetness from apple cider that makes the whole kitchen smell like fall.
If you love cozy skillet dinners, you'll also want to check out my one skillet chicken tortellini bake or sweet potato taco skillet for another easy dinner favorite.
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Why You'll Love This Recipe
- One-pan simplicity: Everything cooks in one braiser pan, from searing the pork to roasting the veggies in the apple cider sauce.
- Fall flavors in every bite: Apples, carrots, rosemary, and thyme bring warm seasonal flavor that feels comforting yet light.
- Balanced and family-friendly: This meal gives you lean protein, fiber-filled veggies, and just a touch of sweetness for the perfect balanced family dinner!
For more comforting fall dinner recipes, my pork chops and sweet potatoes or harvest sheet pan offers a similar balance of sweet and savory flavors.
Ingredients
This delicious roasted pork tenderloin uses simple ingredients that come together in one pot for the perfect fall meal.
- Pork tenderloin: Choose a piece between 1-1.5 pounds for even cooking. It's lean, quick to sear, and naturally tender.
- Apple cider: Adds warmth and gentle sweetness. Make sure that you are using pure apple cider (not vinegar). It can be found in the produce section at most grocery stores during the fall season.
- Carrots, potatoes, and onions: Classic Southern vegetables that make this feel like Sunday supper.
- Fresh herbs: Rosemary, thyme, and oregano give that cozy, savory aroma.
- Brown sugar and Dijon mustard: Balance the cider with a little depth and tang.
See the recipe card below for the full list of ingredients and measurements.
Try my slow cooker apple pulled pork next for another easy, flavor-packed way to enjoy those same warm apple cider notes!
Substitutions & Variations
Make this pork tenderloin with cider and apples work with what you have on hand.
- Use sweet potatoes instead of yellow potatoes for a richer, sweeter twist.
- Use unfiltered apple cider for a stronger apple flavor, or even hard cider for a grown-up twist.
- Add extra vegetables like Brussels sprouts, mushrooms, or parsnips for more color and fiber.
- Use a different protein such as chicken thighs or pork chops for a quicker cook time while keeping the same flavorful apple cider sauce.
How To Make Braised Apple Cider Pork Tenderloin Recipe
Let's bring everything together in one pan for a cozy, flavorful dinner that's easier than it looks.
Step 1: Preheat the oven to 400°F. Pat the pork tenderloin dry and mix together the seasoning ingredients. Rub the spice blend all over the pork and let it rest for about 20 minutes.
Step 2: Heat 2 tablespoons of olive oil in a large braiser pan over medium heat. When hot, sear the pork for 3 minutes per side until browned. Remove and set aside.
Step 3: Add the remaining tablespoon of oil to the pan. Sauté onions for 2-3 minutes until tender, then stir in garlic for another 2 minutes. Add carrots and cook for 5 minutes, stirring occasionally.
Step 4: Stir in flour and cook for 2 minutes. Pour in the chicken broth and scrape the bottom of the pan to release any browned bits. Let the mixture reduce by half.
Step 5: Stir in the potatoes, apple cider, Dijon mustard, brown sugar, salt, and pepper. Let it simmer for about 7 minutes.
Step 6: Add in the diced apples and cook for another 2 minutes.
Step 7: Move the veggies to the sides and place the pork back in the center of the pan. Spoon sauce over the top and bake for about 25 minutes, or until the pork reaches 145°F.
Step 8: Once done, remove the tenderloin from the pan and allow it to rest for 5-10 minutes before slicing. Serve with the pan sauce and vegetables spooned over top.
Tips for the Best Apple Cider Glazed Pork Tenderloin
A few simple tricks make all the difference for juicy pork and perfectly cooked veggies.
- Make sure to pat the pork dry before searing to get that perfect golden crust.
- Use a meat thermometer to make sure your pork stays juicy. Most pork is best at 145°F and allows for carryover cooking time.
- Don't skip resting time! It helps the juices redistribute so every bite stays tender.
- Use a heavy braiser or Dutch oven that holds even heat from stovetop to oven.
- Taste and adjust salt after adding the apple cider since sweetness can vary by brand.
- Save time by prepping the veggies earlier in the day to make dinnertime quicker and less stressful!
Storage
Save those leftovers because this apple cider pork tenderloin tastes even better the next day.
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of broth or apple cider to keep everything moist.
- Freezer: Freeze for later by slicing the cooked pork and storing it with the sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
FAQ
Yes, but pork loin is thicker and takes longer to cook. Add 10-15 extra minutes in the oven and check for doneness with a thermometer.
Yes! You can sear the pork and prep the vegetables a day ahead. Store everything separately and assemble when ready to bake.
Pair it with roasted green beans, a simple salad, or cornbread for a balanced Southern meal.
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Thank you!
Jessie
Apple Cider Pork Tenderloin
Ingredients
For the Pork Tenderloin Seasoning
- 1 pork tenderloin about 1-1.5 lbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoon dried crushed rosemary
- 2 teaspoon coarse sea salt
- ½ teaspoon black pepper
For the Pan
- 3 tablespoon extra virgin olive oil divided
- 1 large yellow onion thinly sliced
- 2 teaspoon minced garlic
- 4 carrots peeled and cut into 1-inch pieces
- 3 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 lb yukon gold potatoes cubed
- ¾ cup apple cider
- 1 tablespoon Dijon mustard
- 2 tablespoon brown sugar
- 1½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 1 large Honeycrisp apple cored and cubed
Instructions
- Preheat the oven to 400°F. Pat the pork tenderloin dry and mix together the seasoning ingredients. Rub the spice blend all over the pork and let it rest for about 20 minutes.
- Heat 2 tablespoons of olive oil in a large braiser pan over medium heat. When hot, sear the pork for 3 minutes per side until browned. Remove and set aside.
- Add the remaining tablespoon of oil to the pan. Sauté onions for 2-3 minutes until tender, then stir in garlic for 1 additional minute. Add carrots and cook for 5 minutes, stirring occasionally.
- Stir in flour and cook for 1 minute. Pour in the chicken broth and scrape the bottom of the pan to release any browned bits. Let the mixture reduce by half.
- Stir in the potatoes, apple cider, Dijon mustard, brown sugar, salt, and pepper. Let it simmer for about 5-7 minutes.
- Add in the diced apples and cook for another 2 minutes.
- Move the veggies to the sides and place the pork back in the center of the pan. Spoon sauce over the top and bake for about 25 minutes, or until the pork reaches 145°F.
- Once done, remove the tenderloin from the pan and allow it to rest for 5-10 minutes before slicing. Serve with the pan sauce and vegetables spooned over top.
Notes
- Make sure to use apple cider not apple cider vinegar.
- Swap potatoes for sweet potatoes or add extra veggies like Brussels sprouts.
- Keep leftovers refrigerated for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge before reheating in a covered skillet with a bit of broth or cider to keep it moist.
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