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Pork Tenderloin with Apple Cider Pan Sauce | WednesdayNightCafe.com

Pork Tenderloin with Apple Cider Pan Sauce

Roast pork tenderloin with apples served with apple cider and sage pan sauce is the perfect cozy fall dinner. The sweet and savory flavors in the sauce, from apple cider, shallots, sage, and cinnamon, dress up tender roast pork medallions.
Course Dinner, Main Dish
Total Time 40 minutes
Servings 5
Author Tara Leung


  • 2 pork tenderloins (about 2 1/2 pounds total)
  • 1 teaspoon paprika
  • kosher salt and pepper
  • 1 tablespoon canola oil
  • 2 apples, cored and cut into quarters
  • 1 tablespoon butter
  • 1 shallot, chopped
  • 1 tablespoon chopped fresh sage leaves, plus additional for garnish
  • 1 cup apple cider
  • 1/2 cup chicken broth
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 425 degrees.
  2. Rub paprika and salt and pepper all over pork. Heat oil in a large skillet over medium heat. Add pork tenderloins to skillet and cook until browned, 1-2 minutes per side. Turn with tongs to get all sides browned.
  3. Turn off heat and transfer pork to a baking dish. Place apple quarters in the dish around pork. Roast for 10 to 15 minutes, until internal temperature reaches 145 degrees. Remove tenderloins to cutting board and loosely tent with aluminum foil. Let rest 10 minutes before slicing.
  4. While pork is baking, make sauce. Melt butter in the same skillet used to brown the pork over medium heat. Add shallot and a little bit of salt and pepper. Cook, stirring often, for about 3 minutes. Add sage and cook for 1 more minute. Add apple cider, broth, maple syrup, and cinnamon. Turn heat to medium-high. Cook until sauce thickens, about 10 minutes. If you prefer a smoother sauce, process in a blender or food processor.