Cider-Glazed Pork Tenderloin

This glaze is thick enough to coat the outside of the tenderloin perfectly- it caramelizes the outside while keeping the center moist and buttery soft




1 Boneless Pork Loin

2 TBSP Olive Oil

6 Shallots (one red onion will work as a sub)

2 Cups apple cider

½ c. apple butter

1 Tsp cider vinegar

Nutritional information

No nutrition information available


Heat oil in a skillet. Pat the loin dry, salt and pepper, then brown on all sides in the oil- about 8-10 minutes. Transfer, fat side down, to baking dish. Roast about 25 minutes, until the internal temperature is 85 degrees.

Cook the remaining oil, shallots in skillet til brown (use the same one from browning) til golden brown. Move heat to high, add cider to deglaze, then apple butter and bring to a boil. Reduce for about 5-10 minutes.

After pork roasts the 25 minutes, begin to glaze the pork with apple mixture about every five minutes. Cook until the internal temperature reaches 145 degrees. Let rest 15-20 minutes under loose foil before serving.