cider roasted pork tenderloin

Pork that packs a punch

It was only a few years ago that I started appreciating pork tenderloin all because I kept seeing it in the Barefoot Contessa cookbooks. Let’s face it- it’s not the most attractive piece of meat at the butcher’s shop and pork can be intimidating to cook. I regret that it took me so long to appreciate this cut of meat because it has become an absolute favorite of mine. I have three equally wonderful pork tenderloin recipes that I make, and each time I make one of them, it becomes my new favorite! Then I make one of the others, and that one becomes my favorite! The struggle to pick an actual favorite of the three is real! Currently though, I’m on the Cider Roasted Pork Tenderloin kick. It is so, so good! And it hits all my marks for a best recipe- Unique and surprising ingredients, make ahead, and insanely tasty. What’s not to love?

pork rub seasoning

It all starts with a mortal and pestle to grind up fennel seeds, peppercorns, coriander, and cinnamon. These spices might sound intimidating to some people, but they shouldn’t. This dish is totally approachable and the spices need to be strong to round out the sweetness of the hard cider and maple syrup.

After combining the spices with remainder of the ingredients, all you have to do it leave the pork to marinate in a large plastic bag for 8-24 hours. This means you can assemble this dish a full day in advance, which I think is awesome!

Charm them with Chutney.

cherry chutney in pan

However, every meat needs a sauce. Or in this case, a chutney. I tried Ina’s plum chutney and surprisingly, I really did not like it. At all. But I liked the texture and I get what she was going for. So I turned to one of my own recipes and the combination was truly spectacular. Cherry chutney- now that’s where it’s at! The chutney can also be made in advance, up to three days, so all you need to do is reheat slightly, and serve alongside the pork. Anyone can do that!

Bring it all together.

cider roasted pork tenderloin

It’s time to eat and all that needs to be done is to preheat your oven, pat dry the pork, and roast for 20 minutes. Reheat your chutney while the pork is resting, slice and serve. It doesn’t get much easier than that for such an elegant and impressive dinner.

This pork tenderloin recipe is truly very delicious, and easy! What a winning combo that is! If you like this recipe, you should also check out the recipe for Prosciutto Wrapped Pork Tenderloin with Apple Chutney which, although more work and a bit more difficult, is also incredible superstar recipe.

The Recipes

Cider Roasted Pork Tenderloin
Prep Time
25 mins
Cook Time
25 mins
Course: entree
Cuisine: International
Keyword: pork
Servings: 4
Author: Ina Garten
  • 1 12-ounce bottle hard cider, such as Crispin
  • 1/4 cup pure Grade A maple syrup
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon whole coriander seeds
  • 1/2 teaspoon ground cinnamon
  • 2 pork tenderloins 1 to 1 1/4 pounds each, trimmed
  • 1 1-inch piece fresh ginger, thinly sliced
  • 1 1/2 tablespoons coarsely chopped fresh rosemary leaves
  • Good olive oil
  • Chutney for serving
  1. Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup.
  2. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture.
  3. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
  4. Preheat the oven to 450 degrees.
  5. Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade.
  6. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
  7. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees.
  8. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.
Cherry Chutney
  • 1 tablespoon good olive oil
  • 1/4 cup small-diced shallots 1 large shallot
  • 1 1/4 pounds frozen pitted dark cherries – defrosted.
  • 1 Granny Smith apple peeled and 1/4-inch-diced
  • 0.25 cup dark brown sugar lightly packed
  • 0.25 cup freshly squeezed orange juice
  • 2 tablespoons Port wine
  • 1 tsp chopped rosemary or more to taste
  • 1 3-inch cinnamon stick
  • 1/8 tsp ground clove
  • 1/8 teaspoon ground mace
  • 1/8 tsp red pepper chili flakes
  • 1/4 teaspoon Kosher salt
  1. Preheat the oven to 425 degrees F.
  2. Heat the oil in a medium (10-inch) ovenproof sauté pan over medium heat.
  3. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender.
  4. Add the cherries, apple, brown sugar, orange juice, Port, cinnamon, clove, mace, red chili pepper flakes, rosemary and salt.
  5. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
  6. Remove from the oven and discard the cinnamon stick. (Be careful of hot pan handle!) Mash the fruit roughly with a dinner fork.
  7. Let cool and store. (A mason jar is perfect for storing 3-5 days.)
apple crostata

Apple pie is undeniably the most popular and most delicious of all American pie desserts. However, this Apple Crostata has replaced Apple Pie in my kitchen. It is so much easier to make and loaded with wonderful, should warming flavors. My favorite thing about this dish is the slow roasted flavor of the apples.  Because the it’s an open faced pie, the apple is exposed to the warm, oven air and roast rather than steam like they would in an enclosed pie, they roast and they are amazing! It’s a quintessential rustic dessert and I just love that.This recipe comes from Ina Garten (no surprise there!) but I have to admin that although she claims her pie crust is easy to make, I don’t typically have the extra time to make it. So I use a good quality store bought pie crust which we all know isn’t as good as homemade, but it’s better than not making pie at all! It saves a ton of time and mess.

(Almost) Ina Garten's Apple Crostata
Prep Time
15 mins
Cook Time
25 mins
Course: Dessert
Servings: 6
  • 1 store bought pie crust Recommended: Immaculate Pie Crust
  • 1 1/2 lbs pounds McIntosh, Macoun, or Empire apples (3 large)
  • 1/4 tsp teaspoon grated orange zest
  • 1/4 cup flour
  • 1/4 cup granulated or superfine sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/8 1/4 ground allspice
  • 4 tbsp (1/2 stick) cold unsalted butter, diced
  1. Preheat the oven to 450 degrees F.

  2. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. (It doesn't need to be perfect!)

  3. For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

  4. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

  5. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.