Real Easy Apple Cider Pork Tenderloin
By Jamie Deen
We’re big fans of pork tenderloin because it cooks pretty fast and you don’t need to do much to it for it to come out meaty, satisfying, lean, and juicy all at once. Here the pork is a little sweet from the apple cider and tangy from apple cider vinegar. Roast some sweet potatoes and make a salad while the pork is cooking, and you’ve got a beautiful meal for the family or for company.
serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon olive oil
Two 1-pound pork tenderloins
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh apple cider
1/4 cup apple cider vinegar
1/4 teaspoon dried thyme
Preheat the oven to 350°F.
Heat the butter and olive oil in a large ovenproof skillet with a lid or in a Dutch oven over medium-high heat. Season the tenderloins with the salt and pepper. Sear the tenderloins until brown on both sides, 3 to 5 minutes per side. Add the apple cider, vinegar, and thyme and simmer, scraping up all the browned bits from the bottom of the pan.
Cover the pan and transfer to the oven. Cook, turning once after 10 minutes. Cook for 10 minutes more, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F.
Transfer the pork to a platter and cover loosely with aluminum foil. Put the skillet with the cider juices on the stove over high heat and cook until the liquid is slightly thickened and reduced to 1/2 cup, 5 to 7 minutes. Slice the pork and serve with the sauce spooned over.