pork tenderloin with apple cider glaze

★★★★★ 1 Review
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By Laurie Roberts
from Gold Bar, WA

Several years ago the company I work for had team building events and one of the things we did was spend an afternoon at the Blue Ribbon Cooking School in Seattle where this was one of the menu items. They called it 'Cedar Plank Roasted Loin of Pork with Cider Glaze'. Sometimes I cook it on the cedar plank and other times just roast it in the oven without. I make it fairly frequently because we love it so much! Serve it over a bed of rice cooked in chicken broth and coconut milk, add some slivered toasted almonds and chopped chives...and the perfect meal is ready to serve!

★★★★★ 1 Review
serves 6
prep time 40 Min
cook time 50 Min
method Bake

Ingredients For pork tenderloin with apple cider glaze

  • CIDER GLAZE
  • 4 c
    apple cider
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground allspice
  • 4 Tbsp
    honey
  • PORK TENDERLOIN
  • 2-3 lb
    pork tenderloin, cleaned
  • 1 c
    cider glaze
  • 2 Tbsp
    sea salt (or kosher salt)
  • 4 tsp
    ground sage
  • 1
    cedar plank (7" x 16" grilling plank - usually found near meat section)
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How To Make pork tenderloin with apple cider glaze

  • 1
    For the Cider Glaze: Combine and mix all ingredients together. Place into a sauce pan and bring to a boil. Reduce heat and simmer. Reduce to 1 cup glaze. Remove from heat and hold until needed.
  • 2
    ***NOTE**** If using the cedar plank, be sure to soak it in water for several hours before putting in oven!!!!******** Preheat oven to 350 degrees.
  • 3
    Clean any excess fat and all of the silverskin from the pork tenderloin. Baste the entire tenderloin with 1/2 cup of the cider glaze. Sprinkle 1 tablespoon of salt and 2 teaspoons of sage on the top side and place it on the plank (or lay in roasting pan with some chicken stock or water)
  • 4
    Place the plank (or pan) in the oven and roast for 20 minutes. Remove the plank from the oven, turn the roast over and baste with the remaining cider glaze. Season with 1 tablespoon of salt and 2 teaspoons of sage. Place back in the oven and roast for another 25-40 minutes or until internal temperature of 150 degrees has been reached. Let rest for 5 minutes. Slice and serve!
  • 5
    I like to make a little extra glaze to drizzle over the meat when served or to add to the side for dipping (like an au jus).

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