Pork tenderloin with ginger cider sauce

By • November 20, 2009 • 10 Comments



Author Notes: This is so fast and easy to make so it's one of our weeknight go-to dishes.crispywaffle

Serves 4

  • 1.5 pounds pork tenderloin (2 tenderloins)
  • 1 inch knob of ginger, grated
  • 1 to 1-1/2 cup apple cider
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons butter
  1. Preheat oven to 350 F. Remove the silver skin from the pork and sprinkle on all sides with kosher salt and freshly ground black pepper.
  2. In a large cast-iron skillet, heat 2 tablespoons cooking oil over high heat. Add the pork tenderloins and brown on both sides.
  3. Transfer the skillet to the oven. (If you don't have an oven-proof skillet, transfer the pork to a baking dish. Don't wash out the skillet though, you will need it later for the sauce.)
  4. Bake the pork until a meat thermometer registers 140 F. (For me this is about 12-15 minutes normally.) Take the pork out of the oven and transfer to a cutting board to rest.
  5. Pour off any of the juice from the skillet (or baking dish) into a measuring cup. Add enough apple cider to make 1-1/2 cups of liquid.
  6. Set the skillet over medium heat. Add a few drops of oil, then the ginger. Scrape the browned bits from the pan.
  7. When the ginger becomes fragrant, pour in the liquid and increase the heat to medium-high. Continue scraping the browned bits and bring the mixture to a simmer. Continue simmering to reduce the liquid by half.
  8. When the liquid has thickened, add salt and pepper to taste. Add the lemon juice. Remove from heat and swirl in 2 tablespoons of butter.
  9. Slice the pork and transfer to a serving dish. Pour the sauce over it.
Jump to Comments (10)

Tags: cider, Entrees, ginger, pork, savory, weeknight

Comments (10) Questions (0)

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11 months ago Dearinger

somehow I forgot to add the cider even thought it was sitting right in front of me - and the sauce was still amazing! pan juices from the pork, butter, lemon and ginger juice.

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over 2 years ago kins

I made this last night for my brother and his family (in town for a fencing tournament). Served with corn and pea risotto. Fabulous, not a bite left. They loved it. Just the right touch of ginger so the cider is not too sweet. Will make again.

Sherylbike

over 2 years ago crispywaffle

I'm glad you liked it!

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over 3 years ago jenmmcd

Just wanted to let you know that I made this last week and it was amazing. I served it over sweet potatoes, and the tang of the cider and ginger mixed with the sweet potatoes was so, so delish. Thanks!

Sherylbike

over 3 years ago crispywaffle

With sweet potatoes? That sounds great! I'll have to try that. Thanks for your comments!

Sherylbike

almost 5 years ago crispywaffle

@Lucia: so glad you liked it!

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almost 5 years ago Lucia from Madison

I made this last night for dinner. It was fantastic!. The recipe was easy to follow and it was fun to prepare.

Sherylbike

almost 5 years ago crispywaffle

Thanks guys! @ENunn: I'm a ginger freak too! (Can't wait to try the ginger martini that I heard on NPR the other week...)

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almost 5 years ago Jennifer Ann

looks wonderful! will definitely add to my weeknight menu list.

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almost 5 years ago ENunn

Sounds great. I'm a ginger freak!