This image courtesy of Ben Fink Photography, Inc.
Editor’s Notes: Real Easy Apple Cider Pork Tenderloin is a fabulous dish to serve at your next dinner party. Your guests will be amazed at how flavorful and juicy this dish will be. It is also incredibly easy to prepare. Pork Tenderloin cooks fairly fast and you need to do very little to get it ready for cooking. It comes out satisfying, lean, and juicy every time. The apple cider sweetens up the pork, while the apple cider vinegar brings a little tangy flavor to this dish. This dish pairs well roasted sweet potatoes and a salad for a starter. Your slow cooker makes the preparation of your easy slow cooker apple cider pork tenderloin easier than you can imagine. While your easy slow cooker pork is simmering all day it develops an overall tenderness that makes it mouth-watering to eat. Nothing can affect your meat that way except a slow cooker.
We’re big fans of pork tenderloin because it cooks pretty fast and you don’t need to do much to it for it to come out meaty, satisfying, lean, and juicy all at once. Here the pork is a little sweet from the apple cider and tangy from apple cider vinegar. Roast some sweet potatoes and make a salad while the pork is cooking, and you’ve got a beautiful meal for the family or for company.
Serves4 to 6
OccasionCasual Dinner Party
Dietary ConsiderationEgg-free, Gluten-free, Low Carb, Peanut Free, Soy Free, Tree Nut Free
Five Ingredients or LessYes
Taste and TextureButtery, Fruity, Herby, Savory, Tangy, Tart
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Two 1-pound pork tenderloins
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup fresh apple cider
- ¼ cup apple cider vinegar
- ¼ teaspoon dried thyme
Preheat the oven to 350ºF.
Heat the butter and olive oil in a large ovenproof skillet with a lid or in a Dutch oven over medium-high heat. Season the tenderloins with the salt and pepper. Sear the tenderloins until brown on both sides, 3 to 5 minutes per side. Add the apple cider, vinegar, and thyme and simmer, scraping up all the browned bits from the bottom of the pan.
Cover the pan and transfer to the oven. Cook, turning once after 10 minutes. Cook for 10 minutes more, or until an instant-read thermometer inserted into the thickest part of the meat registers 150ºF.
Transfer the pork to a platter and cover loosely with aluminum foil. Put the skillet with the cider juices on the stove over high heat and cook until the liquid is slightly thickened and reduced to 1/2 cup, 5 to 7 minutes. Slice the pork and serve with the sauce spooned over.
2009 Jamie Deen, Bobby Deen and Melissa Clark
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