Mulled Cider Glazed Pork Tenderloin

Serves 4 · 20 min prep · 40 min cook

Ingredients

• 1.5 lb pork tenderloin
• 2 cups mulled cider
• 2 tbsp Dijon mustard
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 3 garlic cloves, minced
• 4 fresh thyme sprigs
• 1 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp cornstarch
• 1 tbsp cold water

Instructions

1. 1Pat the pork tenderloin dry with paper towels and season it generously all over with salt and black pepper. Let it sit at room temperature for 15 minutes while you prep the glaze.
2. 2In a medium saucepan over medium heat, combine the mulled cider, Dijon mustard, brown sugar, apple cider vinegar, minced garlic, and thyme sprigs. Bring the mixture to a gentle simmer, stirring until the sugar dissolves.
3. 3Reduce the heat to medium-low and let the cider mixture simmer uncovered for 12 to 15 minutes, until it reduces by half and smells richly spiced and apple-forward. Remove and discard the thyme sprigs.
4. 4Whisk the cornstarch with cold water to make a smooth slurry, then stir it into the simmering reduction. Cook 1 to 2 minutes more until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside half for serving.
5. 5Preheat the oven to 400°F. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. 6Sear the pork tenderloin on all sides until deeply golden brown, about 2 to 3 minutes per side, for a total of 6 to 8 minutes.
7. 7Brush the seared pork generously with some of the mulled cider glaze. Transfer the skillet to the oven and roast for 15 to 18 minutes, basting once more halfway through, until an instant-read thermometer inserted in the thickest part reads 145°F.
8. 8Remove the skillet from the oven, tent the pork loosely with foil, and rest for 8 to 10 minutes so the juices redistribute.
9. 9Slice the tenderloin into medallions. Warm the reserved glaze if needed and spoon it over the slices just before serving. Serve immediately while the glaze is glossy and the pork is juicy.