Apple Cider-Glazed Pork Tenderloin

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

This apple cider-glazed pork tenderloin recipe is a great choice for fall entertaining.  Serve sliced with sides of your choice, or on biscuits as mini-sandwiches.

Yield: 12 servings (serving size: 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 25%
  • Fat: 5.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.2g
  • Carbohydrate: 8.7g
  • Fiber: 0.4g
  • Cholesterol: 74mg
  • Iron: 1.6mg
  • Sodium: 198mg
  • Calcium: 17mg

Ingredients

  • 2 tablespoons dried rosemary, crushed
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon grated orange rind
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 garlic cloves, minced
  • 3 (1-pound) pork tenderloins, trimmed
  • 3 cups apple cider
  • 3 whole cloves
  • 2 bay leaves
  • 1 cup fat-free, less-sodium chicken broth

Preparation

  1. Combine the first 7 ingredients; rub evenly over pork. Place pork in a dish; cover and chill 1 hour.
  2. Combine cider, cloves, and bay leaves in a large skillet; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 10 minutes). Add broth; bring to a boil. Add pork; cover and simmer 20 minutes or until done. Remove pork from pan. Bring cooking liquid to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Strain cooking liquid through a fine sieve into a bowl; discard solids. Spoon liquid over pork. Cut pork into thin slices.
Note:

Its small size makes pork tenderloin a good choice for buffet biscuit sandwiches. Reduce apple cider and chicken broth to a flavorful syrup to brush over the cooked pork. Serve apple chutney and coarse-grain mustard alongside the pork and Buttermilk-Chive Biscuits.

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