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Cozy Apple Cider Glazed Pork Tenderloin with Roasted Brussels Sprouts

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A warm and comforting fall-inspired dish featuring juicy pork tenderloin glazed with a tangy apple cider sauce and served alongside crispy roasted Brussels sprouts.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 1 cup apple cider (preferably fresh or unfiltered)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, lightly packed
  • 1 teaspoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped (about 6–8 sprigs)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 pound Brussels sprouts, trimmed and halved
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim the pork tenderloin by removing any silver skin with a sharp knife. Pat dry with paper towels.
  3. Season the pork generously with salt and pepper on all sides.
  4. In a large mixing bowl, toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper until evenly coated. Set aside.
  5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. When shimmering, add the pork tenderloin and sear each side for about 2-3 minutes until golden brown. Avoid moving it too much to form a crust.
  6. Remove the pork briefly from the pan and set aside. Lower heat to medium and add minced garlic, stirring for about 30 seconds until fragrant.
  7. Add apple cider, apple cider vinegar, brown sugar, Dijon mustard, thyme, and optional red pepper flakes to the skillet. Stir well and simmer gently for 8-10 minutes, stirring occasionally, until the sauce thickens into a sticky glaze.
  8. Return the pork tenderloin to the skillet and spoon some glaze over the top. Surround the pork with the Brussels sprouts, spreading them evenly.
  9. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Stir the Brussels sprouts halfway through roasting to promote even browning.
  10. Remove from the oven and let the pork rest for 5 minutes before slicing.
  11. Slice the pork tenderloin into medallions, drizzle with remaining glaze from the pan, and serve alongside the roasted Brussels sprouts.

Notes

Searing the pork before roasting is essential for caramelization and flavor. Let the pork rest for 5 minutes after roasting to keep it juicy. If glaze thickens too much, add a splash of apple cider or water to loosen it. Use a meat thermometer to ensure pork reaches 145°F (63°C). Avoid overcrowding Brussels sprouts to keep them crispy.

Nutrition

Keywords: apple cider glazed pork, pork tenderloin recipe, roasted Brussels sprouts, fall dinner, easy weeknight meal, cozy dinner, apple cider glaze

Find it online: https://katedishes.com/cozy-apple-cider-glazed-pork-tenderloin-recipe-with-roasted-brussels-sprouts-perfect-for-fall/