Cider-Roasted Pork Tenderloin

READY IN: 1hr 5mins
Recipe by Hey Jude

Posting for cider lovers!

Top Review by Dr. Jenny

This was a really nice roasted pork recipe. The combination of pork/butternut squash/cider/apple/onion, really worked in this recipe. We proportioned the recipe to suit 1 lb of pork, which worked fine. We roasted additional butternut squash in the oven in just olive oil, kosher salt and pepper to serve as a side. We thought the overall dish was really good, but that the pork itself was a little bland. Maybe seasoning it before roasting would do the trick? Regardless, we enjoyed this recipe. Thanks!

Ingredients Nutrition


  1. Heat oven to 350°. Heat the oil in a heavy, oven-safe skillet over medium-high heat. Add tenderloins; cook, turning occasionally, until brown on all sides, about 12 minutes. Remove from skillet; set aside on a plate.
  2. Add the cider to the skillet, stirring to scrape up any browned bits from the bottom. Cook until cider slightly reduces, about 5 minutes. Stir in the onion, apple and squash. Stir in ginger, cinnamon, salt and pepper. Return tenderloins to skillet on top of mixture; cover. Transfer to oven. Bake until the pork registers 160° on a meat thermometer, about 25 minutes. Set aside to rest, loosely tented with foil, about 5 minutes.
  3. Slice and serve with the vegetables and juice.

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