Cider-Glazed Pork Tenderloin
“This is a super-easy recipe full of sweet fall flavour. The maple flavour really shines through.” —Susan Stetzel, Gainesville, New York
Taste of Home
- 1 pork tenderloin 1 pound
- 1/4 tsp salt
- 1/2 tsp pepper divided
- 1 tbsp olive oil
- 3/4 cup apple cider or juice
- 1/4 cup maple syrup
- 2 tbsp cider vinegar
- Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes.
- Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes.
- Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.
3 ounces cooked pork with 1 tablespoon glaze: 239 calories, 7g fat (2g saturated fat), 64mg cholesterol, 200mg sodium, 19g carbohydrate (17g sugars, 0 fibre), 23g protein.
Diabetic exchanges: 3 lean meat, 1 starch, 1 fat.