Ingredients
For the Pork Tenderloin (Serves 6–8)
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2 whole pork tenderloins (about 2 pounds total), trimmed
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1/4 cup maple syrup
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1/4 cup apple cider
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2 garlic cloves, minced
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2 tablespoons Dijon mustard
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2 tablespoons olive oil
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1 teaspoon kosher salt
For the Caramelized Apples
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3 tablespoons unsalted butter
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5 sweet crisp apples (Honeycrisp, Gala, or Fuji)
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2 tablespoons granulated sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon lemon zest
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1/3 cup apple cider
Instructions
Marinate the Pork
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In a large zip-top bag, combine maple syrup, apple cider, garlic, Dijon mustard, olive oil, and salt.
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Add the pork tenderloins and turn to coat completely.
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Marinate in the refrigerator for 4–24 hours.
Roast the Pork
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Preheat oven to 400°F.
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Remove pork from marinade and place on a foil-lined baking sheet.
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Roast for 25–30 minutes, or until an internal temperature of 140°F is reached.
Alternatively, grill over medium-high heat for about 15 minutes, turning occasionally.
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Remove from oven and let rest for 5–10 minutes before slicing.
Make the Caramelized Apples
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Peel, core, and slice apples into 1/2-inch wedges.
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In a large sauté pan over medium-low heat, melt butter and sugar until sugar dissolves.
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Add apples and stir to coat. Cook for about 10 minutes, until apples are tender.
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Stir in cinnamon, lemon zest, and apple cider. Cook for another 2 minutes, until the liquid slightly thickens.
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Serve warm alongside sliced Maple Pork Tenderloin.
Notes
- Marinate longer for deeper flavor: Overnight marinating delivers the best results.
- Use a thermometer: Remove pork at 140°F; it will continue cooking slightly as it rests.
- Don’t skip resting: This keeps the pork juicy and tender.
- Make it ahead: The apples can be prepared earlier in the day and gently reheated before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
