Maple-Dijon-Cider Pork Tenderloin Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 25-35 minutes


  • Pork: 1-1 ½ pounds pork tenderloin (usually comes as 2 tenderloins in a package)
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Olive oil: 1 tablespoon

Cider Glaze:

  • Apple Cider: 1 cup
  • Pure maple syrup: ¼ cup
  • Dijon mustard: 2 tablespoons
  • Apple cider vinegar: 1 tablespoon
  • Minced garlic: 2 cloves
  • Dried thyme: ½ teaspoon (or 1.5 teaspoons fresh thyme)


  • Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
  • Prep the pork: Pat the pork tenderloin dry with paper towels. Season it all over with salt and pepper.
  • Sear the pork (optional): For extra flavor, heat the olive oil in a large oven-proof skillet over medium-high heat. Sear the pork for 1-2 minutes per side until golden brown. Remove from the skillet and set aside. (Use the same skillet for the glaze, making cleanup easier!)
  • Make the glaze: In a small saucepan, combine apple cider, maple syrup, Dijon mustard, apple cider vinegar, garlic, and thyme. Bring to a simmer over medium heat and cook for 5-8 minutes, or until the sauce reduces slightly and thickens.
  • Glaze & Roast: If you seared the pork, place it back in the skillet. If not, place it on your prepared baking sheet. Pour most of the glaze over the pork, reserving some for serving.
  • Bake: Roast for 20-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Check temperature in the thickest part of the pork using a meat thermometer.
  • Rest: Remove the pork from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, ensuring even moistness.
  • Serve: Slice the pork tenderloin and drizzle with the reserved glaze.


  • No searing? No problem! The searing step is optional but adds a layer of flavor.
  • Adjust the sweetness: If you prefer a sweeter sauce, add a touch more maple syrup.
  • Spice it up: Add a pinch of red pepper flakes for a slight kick.
  • Serving suggestions: Pair with roasted vegetables like potatoes, carrots, or Brussels sprouts, and a side of rice or mashed potatoes.


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