5 Ingredients or Fewer

Pork tenderloin with ginger cider sauce

November 20, 2009
3 Ratings
Author Notes

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

  • Serves 4
Ingredients
  • 1.5 pounds pork tenderloin (2 tenderloins)
  • 1 inch knob of ginger, grated
  • 1 to 1-1/2 cups apple cider
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons butter
In This Recipe
Directions
  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.
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  • Bob Quinn
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  • Lucia from Madison
    Lucia from Madison
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    Jennifer Ann
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    EmilyNunn

12 Reviews

Bob Q. February 8, 2020
This is as as good as it is easy. The only problem I've ever encountered is not having fresh ginger one time I was asked to make it anx the snos outside made a trip to the store impossible. So, I made a mix of xoft butter and Trapist Monk's Ginger Preserves as a rub before baking. Wow! It was sooo good and with the shore roasting time didn't burn. Made an awesome pan sauce with the cider.
 
Elisa July 22, 2018
Late evening cooking with a friend. Great recipe! We loved it!
 
Dearinger October 6, 2013
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.
 
kins January 29, 2012
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.
 
Author Comment
crispywaffle February 1, 2012
I'm glad you liked it!
 
jenmmcd January 24, 2011
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!
 
Author Comment
crispywaffle January 24, 2011
With sweet potatoes? That sounds great! I'll have to try that. Thanks for your comments!
 
Author Comment
crispywaffle November 30, 2009
@Lucia: so glad you liked it!
 
Lucia F. November 29, 2009
I made this last night for dinner. It was fantastic!. The recipe was easy to follow and it was fun to prepare.
 
Author Comment
crispywaffle November 25, 2009
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...)
 
Jennifer A. November 20, 2009
looks wonderful! will definitely add to my weeknight menu list.
 
EmilyNunn November 20, 2009
Sounds great. I'm a ginger freak!