Rating: 3.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

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.

Recipe by Cooking Light December 2003

Gallery

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

Recipe Summary

Yield:
12 servings (serving size: 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 7 ingredients; rub evenly over pork. Place pork in a dish; cover and chill 1 hour.

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  • 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.

Chef's Notes

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.

Nutrition Facts

183 calories; calories from fat 25%; fat 5.1g; saturated fat 1.5g; mono fat 2.6g; poly fat 0.5g; protein 24.2g; carbohydrates 8.7g; fiber 0.4g; cholesterol 74mg; iron 1.6mg; sodium 198mg; calcium 17mg.
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