I’m taking a break from all of the Thanksgiving goodness that’s been happening in my life and blog-world for a super tasty main dish. I mean, we still have to eat every other day too, right? I would guess that right now when everyone is frantically planning for Thanksgiving, easy dinners are appreciated. This one fits that bill, as the oven or slow cooker takes care of most of the work for you, resulting in one delicious dinner.
I love the combination of apples and pork so when I had the idea for pork tenderloin braised in apple cider, I knew it had to be done. I combined a few recipes that I found on the interwebs and created something pretty stellar. While I’m used to pork tenderloin being slice-able, the process of braising and slow cooking it turned it into super tender shredded pork tenderloin which I was definitely a fan of. Especially with the apple cider gravy that was drizzled on top. Mmm I’m drooling just thinking about it.
I can see this apple cider braised pork tenderloin being the perfect dish for this weekend when you’re seriously turkeyed-out but still want a satisfying, comforting dinner. Plus, as you can see it goes well with green bean casserole and mashed potatoes so you could still use up some leftovers while enjoying a different kind of meat. Another note, while I braised the meat in the oven, this could also easily be made in a slow cooker and have added directions for doing it both ways.
I’m not done with Thanksgiving recipes yet – I still have one more coming up tomorrow! Have you already finished your Thanksgiving menu? I’d love to hear what you’re making!
cider braised pork tenderloin
- two 1 lb pork tenderloins
- 2 tbsp olive oil
- 1 onion sliced
- 2 cloves garlic minced
- 1 tsp dried thyme
- 3 cups apple cider
- 1 cup chicken broth
- salt and pepper to taste
- 1 tbsp dijon mustard
- Preheat oven to 275 degrees F, if using oven. If using slow cooker, don't turn on your oven.
- In large dutch oven, heat olive oil over high heat.
- Sprinkle salt and pepper over the pork tenderloins.
- Add the pork tenderloins and sear each side until browned.
- Remove from dutch oven and set aside.
- Add onion (and more oil if needed) to pot and let cook until slightly softened, about 4-5 minutes.
- Add garlic and thyme and cook another minute.
- Add apple cider and broth to pot, scraping up any bits on the bottom, and then add pork tenderloins to the dutch oven. If using your slow cooker, place pork tenderloins in the slow cooker and pour liquid and onion mixture over it.
- Cook on low for 6 hours in the slow cooker or place dutch oven in oven and cook 2 1/2 - 3 hours, until meat is fork tender.
- Remove meat from liquid and set aside, tenting it with foil to keep it warm.
- Pour remaining liquid through a strainer into saucepan.
- Add dijon mustard and bring to a boil.
- Simmer over medium heat, stirring often, until slightly reduced about 10 minutes.
- Pour over shredded meat.