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Quick Apple Cider Braised Pork Tenderloin – Easy One-Pan Dinner

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A quick and easy one-pan pork tenderloin braised in apple cider, perfect for busy weeknights. Tender, juicy pork with a glossy sweet-tart sauce that comes together in under 30 minutes.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin
  • 1 cup apple cider (not apple cider vinegar)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon Dijon mustard (preferably Grey Poupon)
  • Salt and black pepper to taste
  • Pinch of smoked paprika
  • Optional: 1 apple (Honeycrisp or Granny Smith), thinly sliced

Instructions

  1. Prep the pork: Pat the pork tenderloin dry with paper towels. Trim off any silver skin or excess fat. Season generously on all sides with salt, pepper, and a pinch of smoked paprika. Let it sit at room temperature for 10 minutes.
  2. Heat the pan: Place a large oven-safe skillet or Dutch oven over medium-high heat. Add the olive oil and let it get hot until shimmering.
  3. Sear the pork: Carefully place the pork in the hot pan. Cook without moving for 3-4 minutes until deep golden-brown. Flip using tongs and sear the other side for another 3-4 minutes.
  4. Add aromatics: Reduce heat to medium. Push the pork to one side. Add the butter and minced garlic to the empty space. Cook for about 30 seconds until fragrant, stirring constantly. Toss in the fresh thyme sprigs.
  5. Deglaze the pan: Pour in the apple cider and chicken broth. Use a wooden spoon to scrape up browned bits from the bottom. Stir in the Dijon mustard until fully incorporated.
  6. Simmer the pork: Bring the liquid to a gentle simmer. Reduce heat to medium-low, cover the pan, and cook for 10-12 minutes until the pork reaches an internal temperature of 145°F (63°C). If adding apple slices, toss them in now.
  7. Rest the pork: Transfer the pork to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes.
  8. Finish the sauce: Turn the heat to medium-high and let the sauce simmer uncovered until it thickens slightly, about 3-5 minutes. Taste and adjust seasoning with salt and pepper.
  9. Slice and serve: Slice the pork against the grain into 1/2-inch thick medallions. Arrange on a platter, spoon the sauce over the top, and garnish with fresh thyme leaves. Serve immediately.

Notes

Don’t skip the sear—it builds flavor. Use a meat thermometer to avoid overcooking; pork is done at 145°F. Let the pork rest before slicing to keep it juicy. Double the sauce if desired; it’s great over mashed potatoes or rice. For a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end.

Nutrition

Keywords: pork tenderloin, apple cider, one-pan dinner, quick dinner, weeknight dinner, braised pork, easy recipe

Find it online: https://novanosh.com/quick-apple-cider-braised-pork-tenderloin-easy-one-pan-dinner/