Maple-Dijon-Cider Pork Tenderloin is a 30 minute meal that's made in just 1 skillet. This easy pork recipe is saucy, succulent, and tender.
I’ve officially got my sights set on fall! Bring on orchard visits, big bowls of chili, cozy sweatshirts, and of course, college football.
The University of Iowa has their first game this weekend and I already have big plans to crack open a gluten-free cider to enjoy whilst cheering on the Hawkeyes, saving one to make this incredible 1 skillet Maple-Dijon-Cider Pork Tenderloin afterwards.
Whether you make this 30 minute pan roasted pork tenderloin as a weekend treat or quick weeknight dinner, just promise me you’ll make it!
Fork Tender Pan Roasted Pork Tenderloin
Pork tenderloin is one of my favorite cuts of meat to utilize for quick and easy dinners because it cooks quickly, is usually inexpensive, and becomes as tender as steak after searing in a skillet on the stovetop followed by a brief roast in the oven.
In this version, pork tenderloin is seared in a skillet on the stovetop to lock in its juices then the whole thing is slid into the oven to roast until tender – we’re talking 15 minutes, tops. While the pork tenderloin rests, a saucy, fall-inspired glaze made from hard apple cider, pure maple syrup, and Dijon mustard simmers in the same skillet then is drizzled over fat and juicy slices of pork.
Make once, and I promise you’ll be inventing reasons to devour this succulent, pan roasted pork dish again and again and again. Break out your cast irons, preheat the oven, and let’s get cooking!
How to Make This Dish
Start by heating a thin layer of high heat cooking oil in an oven-safe, preferably cast iron skillet over medium-high heat.
Season a 1-1/4 – 1-1/2lb pork tenderloin all over with salt, pepper, garlic powder, and dried thyme then sear for 1-2 minutes on all four sides, or until each side is golden brown.
- NOTE: a pork tenderloin is not the same thing as a pork LOIN, so be sure to get the TENDERLOIN at the grocery store!
Place the entire skillet into a 450 degree oven then roast until the internal temperature of the tenderloin reaches 140 degrees, 8-15 minutes depending on the size of your tenderloin. Transfer the pork to a cutting board to rest while you make the Maple-Dijon-Cider pan sauce.
Place the skillet back over medium-high heat then add a 12oz can or bottle gluten-free hard apple cider, pure maple syrup, and dijon mustard and whisk to combine. If there are burnt herbs or anything you can strain them out with a skimmer or pour the sauce through a fine mesh sieve at the very end.
- NOTE: remember that the skillet will be blazing hot from the oven – I keep a hot pad on the skillet handle so I don’t forget!
I love using Smith & Forge Cider in this recipe, by the way. It’s one of the driest, least-sweet ciders I’ve had and lends such a light and tart flavor to this pan sauce. Super good!
Let the sauce simmer and reduce for 5 minutes then whisk in corn starch mixed with water and continue to simmer until the sauce is thick and bubbly, another 3-4 minutes.
That’s all she wrote!
Slice the pork as thin or as thick as you like then spoon the luscious, sticky pan sauce on top. MMMMM!
I hope you love this simple, fall-inspired dinner – enjoy!
Equipment
Ingredients
- 1-1/4 — 1 -1/2 lb pork tenderloin, not pork LOIN
- drizzle vegetable oil
- 1/2 teaspoon each salt, pepper, garlic powder, and dried thyme
- 12 oz gluten free hard apple cider, Smith & Forge recommended
- 1 Tablespoon pure maple syrup, not pancake syrup
- 2 teaspoons Dijon mustard
- 2 Tablespoons water
- 1-1/2 teaspoons corn starch
Directions
- Preheat oven to 450 degrees. Pat pork tenderloin dry with paper towels then season all over with seasonings.
- Heat a thin layer of high heat cooking oil in a large cast iron skillet over medium-high heat. Sear pork tenderloin for 1-2 minutes on all four sides, or until golden brown on each side, then place the entire skillet into the oven and roast until the internal temperature of the pork reaches 140 degrees, 8-15 minutes. Transfer the pork tenderloin to a cutting board to rest while you make the pan sauce.
- Place skillet back over medium-high heat being VERY CAREFUL with the skillet handle as it will be extremely hot from the oven (I keep a hot pad on the handle so I don’t forget it's hot.) Add hard apple cider, maple syrup, and dijon mustard to the skillet then whisk to combine and simmer until sauce is slightly reduced, 5 minutes.
- Stir together water and cornstarch in a small bowl then pour into skillet and whisk to combine. Continue to simmer while occasionally whisking until sauce is thickened and glossy, 3-4 more minutes. Pour sauce through a fine mesh strainer or use a skimmer to remove any burnt herbs or bits if desired. Slice pork then serve with pan sauce.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’ve made this recipe half a dozen times and love the flavor, but have yet to meet a pork tenderloin that cooks in the amount of time as this recipe says. I have to remind myself every time I’m in a time crunch that this one takes longer than it seems, but the outcome is always good!
Hi Kristin! I’m so glad you love the flavor! Can you tell me what size pork tenderloin you typically use, and confirm it’s a pork tenderloin, and not a pork loin? Thanks for your feedback!
Restaurant quality dish! Consider adding a tblsp ground horseradish to the sauce. Adds another level of flavor. Delicious!
I’m thrilled you loved this dish!! Thank you so much for your feedback!
Perfect recipe — nice and quick and very flavorful. Thanks for sharing this!
I’m thrilled it was a hit with you, Esther! Thank you so much for your feedback and recipe rating!
It must be my taste buds, since there are so many great reviews, but I really dislike this sauce. The hard cider left a bitter twang on the back of my tongue. I sure won’t be making this again. Sorry, just want to be honest about it, I guess it’s OK to get one bad review!
I’m sorry to hear that, Ann! As you said, I haven’t received this feedback before. Can you tell me what brand of hard cider you used?
Tried this tonight for the first time. Easy, great directions and delicious. It will be going into rotation.
Oh I’m so happy to hear that, Skippie! Thank you so much for your feedback and recipe rating!
I made this recipe for dinner last night and it was absolutely divine! The maple-Dijon glaze added such a rich and tangy flavor to the pork tenderloin. I served it with roasted Brussels sprouts and sweet potatoes, which complemented the dish perfectly. Thanks for sharing another delicious recipe!
This sounds like a phenomenal meal! Thank you so much for your feedback!
I have made this for dinner twice in the last 5 days. It is fantastic, so easy and a crown pleaser! I bought a 6 pack of cider when my stepdaughter was visiting (from Iowa!) and she didn’t drink them. I don’t drink it so this is the perfect way to use it up! Served with pan roasted Dijon brussel sprouts and baked sweet potato. Wonderful!!!
Perfect!! I’m so glad you enjoyed, Mary, and I LOVE the sound of those Dijon brussels sprouts – YUM!
I made it!!! It was so delicious and so easy I am sure I can make it with my eyes closed! Thank you!!!
LOVE to hear this!! Thank you so much for your feedback and recipe rating!
Does it have to be hard cider or is regular apple cider ok too?
Hi Ellen! Regular cider can be a bit sweeter than hard cider, so I might do 1 cup cider and 1/2 cup chicken broth.
Just wanted to pop on to say I used regular cider + chicken broth and it was perfect! My family was licking the pan sauce off the plates! So delicious. Thank you for another amazing recipe.
Ahh, love hearing that, Martha! Thank you so much for your feedback and recipe rating!
I too am trying to avoid going to the store. I don’t have any cider at all. I do have chicken broth and dijon, but it’s french’s honey dijon and I do have maple syrup. Would those work to replace the 2 ingredients I don’t have. My kids are picky, but your recipes always work for them.
Could you use simply apple for this instead? I don’t have hard cider and trying to avoid the stores right now with quarantine ?
Hi Holly! I might do half simply apple and half chicken broth otherwise it might be a touch too sweet!
Aaaaaamazing! This sauce is pure gold. Easy enough for a quick mid week dinner and yet I would easily serve at a dinner party as well. IT’S THAT GOOD!
Wohoo! Thanks for such a great review, Ann, I’m so glad you loved the dish!!