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Apple Cider-Brined Pork Tenderloin | Gluten-Free, Dairy-Free

This is a delicious pork tenderloin brined in apple cider and served with roasted carrots and apples.

Course Main Course
Cuisine American
Keyword cider-brined pork tenderloin
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings 4
Author Deana Larkin Evans


Apple Cider Brine

  • 1 cup apple cider
  • 1/2 cinnamon stick
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1/2 tsp crushed red pepper
  • 1 clove garlic, crushed
  • 1 1/2 tbsp kosher salt
  • 2 cups ice

Pork & Roasted Apples, Carrots

  • 2-3 pounds pork tenderloin
  • 4-5 large organic carrots
  • 2 organic Pink Lady or Honeycrisp apples
  • 2 tbsp lemon juice
  • 2 tbsp olive oil


Make the Brine The Night Before

  1. Make the apple cider from apple juice.

  2. Add all of the brine ingredients except for the ice to a medium saucepan. Bring to a boil, stirring continuously. Once the salt has dissolved, remove from the heat and add the ice. 

  3. When the ice has melted, pour the cool mixture into a large Ziploc bag. Rinse and dry the pork tenderloin, then add to the bag. Seal and refrigerate overnight.

Cooking the Pork, Carrots and Apples

  1. Preheat the oven to 425 degrees F.

  2. Heat a cast iron skillet or grill pan over medium high heat on the stove top. Drizzle the skillet with a little olive oil. Remove the pork tenderloin from the brine (discard).  Sear the tenderloin so that all sides have a brown crust.

  3. Place into the oven on the bottom rack and cook for about 15-20 minutes. The internal temperature should be at least 145 degrees for medium rare, but we prefer it around 150 and cooked to medium. 

  4. Remove to a cutting board and let rest for 5-10 minutes before slicing.

  5. Meanwhile, peel the apples and carrots, and then slice. Toss with lemon juice and olive oil. Spread out on a rimmed baking sheet and sprinkle with some salt. Bake on the top rack of the oven for 25 minutes, tossing once, until everything is nicely roasted.

Recipe Notes

  1. Make the cider and brine the night before so the pork tenderloin can marinate overnight.
  2. Some of the coriander seeds and peppercorns may stick to the pork.  So make sure to remove them before grilling so you don’t get a strong flavor of the seeds when biting into your pork.  Not so tasty.

Recipe By Hugh Acheson & Adapted from Food & Wine