Pan-Roasted Pork Tenderloin with Apple Cider Reduction

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork tenderloin pan-roasted and finished with a tangy, slightly sweet apple cider reduction that elevates the flavors beautifully. This French-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 350 cal/serving

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Ingredients

1 lb pork tenderloin
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2, finely chopped shallots
3/4 cup apple cider
1 tbsp Dijon mustard
1 tbsp unsalted butter
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat dry 1 lb pork tenderloin and season all sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
Step 2: Add pork tenderloin and sear without moving for 4 minutes until golden brown. Flip and sear the other side for 4 minutes. Reduce heat to medium and cook for an additional 6 minutes, turning occasionally, until internal temperature reaches 145°F.
Step 3: Remove pork to a cutting board and tent with foil. In the same skillet, add 2 finely chopped shallots and sauté for 2 minutes until softened.
Step 4: Pour in 3/4 cup apple cider and bring to a boil, scraping brown bits from the pan. Simmer until reduced by half, about 5 minutes.
Step 5: Whisk in 1 tbsp Dijon mustard, 1 tbsp unsalted butter, and 1 tsp fresh thyme leaves until sauce is glossy. Slice pork and drizzle with the apple cider reduction before serving.