Grammy's Kitchen · Pork Tenderloin · Maple-Dijon-Cider Pork Tenderloin
One of 40 pork tenderloin recipes we measured
from iowagirleats.com
15 cooks on iowagirleats.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| salt | 1% | 0% |
| aromatics | 0% | 1% |
| liquid | 13% | 0% |
| sweetener | 9% | 0% |
| vegetables and beans | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1-1/4 — 1 -1/2 lb pork tenderloin (not pork LOIN) |
| drizzle vegetable oil | |
| 3 g | 1/2 teaspoon each salt, pepper, garlic powder, and dried thyme |
| 340 g | 12 oz gluten free hard apple cider (Smith & Forge recommended) |
| 20 g | 1 Tablespoon pure maple syrup (not pancake syrup) |
| 9 g | 2 teaspoons Dijon mustard |
| 30 g | 2 Tablespoons water |
| 5 g | 1-1/2 teaspoons corn starch |
Method: 4 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made this for dinner twice in the last 5 days. It is fantastic, so easy and a crown pleaser! I bought a 6 pack of cider when my stepdaughter was visiting (from Iowa!) and she didn’t drink them. I don’t drink it so this is the perfect way to use it up! ” — a cook, 4.0★
“I’ve made this recipe half a dozen times and love the flavor, but have yet to meet a pork tenderloin that cooks in the amount of time as this recipe says. I have to remind myself every time I’m in a time crunch that this one takes longer than it seems, but the” — a cook, 4.0★