Hard Cider Glazed Pork Tenderloin



  • 2 pork tenderloins
  • 2 teaspoons salt, more to taste
  • 3/4 cup apple cider vinegar
  • 1/2 cup chicken stock
  • 2 tablespoons honey
  • 4 sage leaves
  • 2 tablespoons high heat oil (such as safflower, grapeseed)
  • 1 1/2 cups sliced crimini mushrooms
  • 3/4 cup thinly sliced shallot
  • 2 cloves garlic, minced
  • 3/4 cup hard apple cider
  • 1 teaspoon whole grain dijon mustard
  • 1/3 cup crème fraîche
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • black pepper, to taste


  1. Preheat your oven to 400°. Rub each pork tenderloin with 1 teaspoon salt each and set aside. Let stand unrefrigerated while you prepare the rest of the ingredients.

  2. In a small saucepan, bring the apple cider vinegar, chicken stock, honey, and sage leaves to a boil. Reduce heat, and simmer until liquid is reduced to ½ cup—approximately 25-30 minutes. Remove sage leaves and set aside the reduced mixture.

  3. Heat 1 Tablespoon oil in an ovenproof skillet over high heat until almost smoking. Sear the tenderloins on each side for 2-3 minutes. Move the skillet to the oven and roast until internal temperature reaches 145°. Remove the pork from the skillet and set aside to rest.

  4. Return skillet to stovetop over medium-high heat, and add additional oil (if necessary) to reach approximately 1 Tablespoon of oil in the pan. Add the mushrooms, shallots, garlic, and a pinch of salt, and sauté until golden brown.

  5. Reduce heat to medium, deglaze the pan with the hard cider, and let it reduce for 2-3 minutes. Then add the reduced vinegar mixture and mustard and reduce again for 3-5 minutes. Add the crème fraiche, chives, and parsley. Cook for an additional 2-3 minutes to allow flavors to combine. Then finish with additional salt and pepper to taste.

  6. Slice the rested tenderloin crosswise, and serve with a generous scoop of mushroom sauce.

  7. Adapted from food52.com