This Herb-Crusted Roasted Pork Tenderloin with Apple Cider Glaze is the perfect blend of savory and sweet, making it an ideal dish for fall gatherings or cozy family dinners. With a crispy herb crust and a tangy apple cider glaze, it's a delightful twist on classic pork tenderloin.
Pork tenderloin is the star of this dish, offering a lean yet tender cut that's perfect for roasting. The olive oil helps in binding the glaze and adds a subtle richness. Dijon mustard brings a bit of tangy sharpness, while honey balances it with sweetness. Apple cider vinegar and apple cider enhance the sweetness and provide a fruity base for the glaze. Garlic adds depth, while fresh rosemary and thyme lend an aromatic quality to the crust. A combination of salt, black pepper, and red pepper flakes ensures the seasoning is just right. Finally, panko breadcrumbs create a satisfying crunch as the crust bakes.
This pork tenderloin pairs beautifully with roasted vegetables like carrots and Brussels sprouts. A side of mashed sweet potatoes or a simple arugula salad would also complement the flavors well. For a cozy dinner, serve it alongside a warm apple compote.
First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier. In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, apple cider, and minced garlic. This is your glaze — set it aside for now.
In another bowl, mix rosemary, thyme, salt, black pepper, red pepper flakes, and panko breadcrumbs. This herb mixture will form the crust for your pork. Pat the pork tenderloin dry with paper towels, which helps the glaze stick better, and then brush it with half of the glaze.
Coat the pork thoroughly with the herb mixture, gently pressing to ensure it adheres well. Place the seasoned tenderloin on your prepared baking sheet and pop it into the oven. Roast for 25-30 minutes, or until the internal temperature hits 145°F (63°C). This ensures the pork is juicy and perfectly cooked.
During the last 5 minutes of roasting, brush the tenderloin with the remaining glaze for an extra layer of flavor. Once done, remove it from the oven and let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute, ensuring every slice is moist and flavorful.
Share