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Sliced apple cider pork tenderloin served in a cast iron skillet with caramelized apples, onions and cider pan sauce.

Apple Cider Pork Tenderloin with Apples & Onions

Juicy, spice-rubbed pork tenderloin cooked with caramelized apples and onions in a buttery apple cider pan sauce. An easy one-pan dinner with all the best fall flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 tbsp butter divided
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp cracked black pepper
  • ¼ tsp cinnamon
  • 2-2.5 lbs pork tenderloin* 2 small
  • 1 sprig fresh rosemary
  • 1 sprig thyme
  • 2 apples thinly sliced
  • 1 sweet onion thinly sliced
  • 4 cloves garlic smashed
  • ¼ cup white wine dry
  • 2 tbsp balsamic vinegar
  • 1 cup apple cider

Method
 

  1. Season the pork. Preheat the oven to 400°F. Pat the 2 lbs pork tenderloin dry. In a small bowl, combine 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon black pepper, and ¼ teaspoon cinnamon. Rub the seasoning evenly over all sides of the pork.
  2. Sear the pork. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. Add the pork tenderloins and sear on all sides until nicely browned, about 5–6 minutes total. Remove the pork from the skillet and set aside.
  3. Sauté the apples and onions. Reduce the heat to medium and add 2 tablespoons butter to the same skillet. Add the 2 sliced apples, sliced sweet onion, and 4 smashed garlic cloves. Sauté for about 5 minutes, until the apples and onions begin to soften.
  4. Deglaze the pan. Pour in ¼ cup dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer until mostly reduced.
  5. Make the cider sauce. Add 2 tablespoons balsamic vinegar, 1 cup apple cider, 1 sprig rosemary, and 1 sprig thyme. Stir to combine and simmer for about 8 minutes, allowing the sauce to reduce slightly.
  6. Roast the pork. Nestle the pork tenderloins back into the skillet with the apples and onions. Transfer the skillet to the oven and roast for 15-25 minutes, depending on the thickness of the tenderloins, or until the pork reaches your desired internal temperature.
  7. Rest the pork and finish the sauce. Transfer the pork to a cutting board and let it rest for 10 minutes. Meanwhile, continue cooking the sauce on the stovetop until it reaches your desired consistency and the apples begin to break down. Stir in the remaining 2 tablespoons butter until melted and the sauce is smooth and glossy.
  8. Slice and serve. Slice the rested pork and serve with the apples and onions, spooning plenty of the cider sauce over the top. Don’t forget those juices on the cutting board! Pour them right back over the sliced pork before serving.

Notes

*Using pork loin: Pork loin works here, too, but it won’t be quite as tender and will take longer to cook. Cook to an internal temperature of 145°F.
Don’t overcook the pork: Pork tenderloin is very lean, so cooking time can vary depending on its size and thickness. Start checking the thickest part with an instant-read thermometer after 15 minutes and cook to 145°F. Let it rest for 10 minutes before slicing to keep it juicy.