This Apple Cider Braised Pork Tenderloin is the ultimate fall comfort food; juicy pork, tender baked apples, and a rich, tangy cider sauce that you’ll want to drizzle on everything! Baked with fresh herbs and garlic, this recipe turns simple ingredients into a show stopping dinner that’s perfect for cozy nights in or impressing guests.

Pouring sauce over a cider braised pork tenderloin with baked apples.

Here is Why This Recipe Works

Flavor Explosion: The apple cider and mustard bring a tangy, slightly sweet kick that takes this tenderloin from ordinary to unforgettable.

One-Pot Wonder: Everything comes together in one pot, which means fewer dishes and more time to enjoy your meal. Win-win!

Easy Elegance: With just a few simple steps, you’ll have a dish that looks and tastes like it took all day….but only you’ll know how easy it was.

Perfect Fall Vibes: Apples, fresh herbs, and cider scream autumn—this is the cozy dinner you’ve been craving!

Apple cider braised pork tenderloin on a plate.

The Ingredients

Meat: Pork tenderloin
Produce: Garlic, shallot, fresh rosemary, fresh thyme, tart apples
Pantry: Flour, olive oil, apple cider, salt, pepper
Condiments: Grainy mustard
Fridge: Butter

Note: This recipe calls for apple cider, not apple cider vinegar. Apple cider is unfiltered juice that is packed with bold apple flavor. If you can’t find apple cider, apple juice will work as a substitute.

Searing a pork tenderloin then making an apple cider sauce for braising. — Sear the meat then deglaze the pan with the braising liquid.

Recipe Variations for Pork Tenderloins

Maple Mustard Braised Pork: Swap the grainy mustard with Dijon and add 2 tablespoons of maple syrup to the cider reduction for the braising to create a rich, sweet glaze.

Smoky Bacon Apple Variation: Add 4 slices of crispy, chopped bacon to the gravy for a smoky, depth that complements the sweetness of the fruit and cider.

Herbed Dijon and Pear Pork: Swap the apples for firm pears and use Dijon mustard with a splash of white wine for a slightly sweeter, elegant version of this braised pork.

For more home cooked dinner recipes, try our sous vide pork tenderloin or our beer braised short ribs.

Pork Loin vs. Tenderloin: What’s the Difference?

Pork tenderloin is a long, thin, lean cut from along the backbone. It’s super tender, cooks quickly, and works best with high-heat methods like searing or roasting.

Pork loin is a larger, wider cut from the back with more fat and marbling, making it juicier. It’s great for slow roasting, grilling, or smoking and is often used for roasts or chops. The biggest difference in the kitchen is that a pork loin takes longer to cook.

Adding a pork tenderloin in apple cider sauce to roast then adding apples. — braise the pork then add the apples part way through

Tips for Braising Success

Don’t skip the searing step; it locks in the juices and adds a beautiful, caramelized crust that enhances the overall flavor.
Don’t mistake apple cider for apple cider vinegar. Apple cider is apple juice with a bit more depth of flavor. If cider isn’t available, apple juice will work.
Use an instant-read thermometer to check the roast; it should register 145°F for perfectly juicy meat. Overcooking can dry it out, so keep an eye on it!
If the braising liquid seems too thin, let it simmer on the stovetop for a few minutes to reduce and thicken up. A quick whisk with butter at the end gives it a glossy finish.
Let the pork rest for 10 minutes after cooking to allow the juices to redistribute.

Apple cider braised pork tenderloin with apples.

Storage

Storing Leftovers: Transfer any leftover pork and apples to an airtight container and store them in the refrigerator for up to 3 days. Keep the braising in a separate container.

Freezing: Place the pork in a freezer-safe container and store in the freezer for up to 3 months. Store the fruit and braising liquid separately.

Reheating: Thaw frozen leftovers in the refrigerator overnight. To reheat, warm the pork roast in a covered skillet over medium heat, adding a splash of water or broth to keep it moist.

Apple cider braised pork tenderloin on a plate with apples and potatoes.

Tender Pork with Cozy Fall Flavors

This Cider Braised Pork brings all the cozy fall vibes….tender pork, sweet apples, and a tangy, savory glaze that’s pure comfort. It’s an easy, all in one pot dinner that is perfect for a weekend dinner.

Check out our other one-pot-meals: Halibut Provencal, Chicken and Sausage Paella, Slow-Cooker Turkey Chili

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Pouring sauce over a braised pork tenderloin with apples.

Cider Braised Pork Tenderloin with Apples

This Apple Cider Braised Pork Tenderloin is a cozy, one-pot meal that combines juicy pork, sweet apples, and a flavorful cider-mustard sauce. With fresh herbs, garlic, and a hint of sweetness from the cider, it’s a delicious and comforting dish that’s perfect for any occasion.

Simple to make, yet impressive enough to wow your guests.

4.71 from 24 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 421kcal

Author: Pat Nyswonger

Ingredients

1 pork tenderloin 1-½ pounds
¼ cup flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup fresh apple cider
2 cloves garlic crushed or minced
1 shallot finely chopped
1 tablespoon fresh rosemary finely chopped
1 tablespoon fresh thyme finely chopped
2 tablespoons grainy mustard
2 tart apples cored and cut into ¼-inch thick slices
1 tablespoon butter
salt and pepper to taste

Instructions

Preheat the oven to 350°F
Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits.
Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes.
Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on a meat thermometer.
If the pork finishes cooking and your apples are not as soft as you want, remove the pork from the pan and let the apples continue to bake until they are done to your liking.
Transfer the apples and pork to a plate and allow to rest for 10 minutes.
While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by ⅓, whisk in the butter to make a glossy sauce. Season with salt and pepper if desired and transfer the sauce to a dish or pitcher.
To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.