Cider-Glazed Pork Tenderloin with Roasted Apples and Fennel

Steps

1. Step 1

   Heat the oven to 425°F. Take the pork out of the fridge and season it all over with salt and pepper.

   5 min · 425°F

   • 2 lb pork tenderloin (2 tenderloins, about 1 lb each)
   • kosher salt
   • black pepper
2. Step 2

   On a large rimmed sheet pan, toss the apple wedges, fennel and red onion with 1 tablespoon of the olive oil and a good pinch of salt and pepper. Spread them out in a single layer and tuck the thyme sprigs among them.

   10 min

   • 1 tbsp olive oil
   • 2 firm apples, such as Honeycrisp or Braeburn
   • 2 fennel bulbs
   • 1 red onion
   • 4 sprigs fresh thyme
3. Step 3

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sear the tenderloins, turning every couple of minutes, until browned on all sides, 6 to 8 minutes total. Set them aside on a plate; keep the skillet.

   8 min

   • 2 lb pork tenderloin (2 tenderloins, about 1 lb each)
   • 1 tbsp olive oil
4. Step 4

   Pour off any fat from the skillet, then add the cider, cider vinegar, mustard seed and brown sugar. Bring to a boil over medium-high heat, scraping up the browned bits, and boil until reduced to about 2/3 cup and syrupy, 10 to 12 minutes. Off the heat, whisk in the Dijon and a pinch of salt. Set aside 1/3 cup of this glaze in a small bowl for serving.

   12 min

   • 2 cups apple cider
   • 1/4 cup apple cider vinegar
   • 2 tsp yellow mustard seed
   • 1 tbsp Dijon mustard
   • 1 tbsp brown sugar
   • 1 pinch salt
5. Step 5

   Lay the seared tenderloins on top of the apples and fennel and brush them generously with some of the glaze left in the skillet. Roast for 12 minutes, then brush again with glaze and stir the vegetables around the pork. Keep roasting until an instant-read thermometer in the thickest part of the pork reads 140°F, another 5 to 10 minutes.

   20 min, hands-off · 425°F

   • 2 lb pork tenderloin (2 tenderloins, about 1 lb each)
6. Step 6

   Move the pork to a cutting board, brush with any glaze left in the skillet and let it rest 10 minutes. If the apples and fennel aren't browned to your liking, return the pan to the oven while the pork rests.

   10 min, hands-off

7. Step 7

   Gently warm the reserved 1/3 cup glaze and whisk in the cold butter a piece at a time until glossy. Slice the pork into 1/2-inch medallions, pile the apples and fennel alongside and spoon the butter glaze over everything.

   5 min

   • 3 tbsp unsalted butter

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026