I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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Warm, aromatic, and worth of a holiday centerpiece, this Cider & White Wine-Braised Pork Tenderloin delivers all the comfort of a slow-braised roast with very little hands-on time. Expect tender slices infused with thyme, rosemary, and apple cider, finished with a golden apple-onion compote that tastes like fall on a plate. Trust me, this is a pork loin recipe that will turn even those who normally won’t touch it (example : my husband). He absolutely loved this recipe!
A beautifully braised pork loin is one of my favorite ways to serve a crowd that’s both easy and affordable. The gentle simmer of apple cider, dry white wine, and a touch of Cranberry Pear Balsamic (optional, but delicious) builds a richly flavored braising liquid that keeps the pork unbelievably juicy and tender. It’s a dish that feels thoughtful and special, yet it’s totally doable for any home cook.
The apple-onion compote adds the perfect finishing touch. Caramelized onions, thinly sliced apples, warm spices, and thyme create a tasty topping. I have not met anyone who doesn’t love it. This dish fills your house with the most delicious scent, and brings both warmth and a touch of comfort to your table.
INGREDIENTS
BRAISED PORK LOIN
Pork Tenderloin
Dijon Mustard
Sea Salt
Black Pepper
Fresh Rosemary
Fresh Thyme
Extra Virgin Olive Oil (Garlic or Tuscan Herb recommended if you have it)
Extra Virgin Olive Oil (Butter oil recommended if you have it)
Yellow Onions
Honeycrisp Apples
Light Brown Sugar
Apple Cider Vinegar
Fresh Thyme
Sea Salt
EQUIPMENT
Large Dutch Oven or Heavy Oven-Safe Skillet
Cutting Board
Sharp Knife
Tongs
Wooden Spoon
Instant-Read Thermometer
STEP-BY-STEP INSTRUCTIONS
Season the Pork : Pat the pork tenderloins dry. Rub with Dijon mustard, sea salt, black pepper, rosemary, and thyme.
Sear : Heat olive oil in your Dutch oven over medium-high heat. Sear the pork on all sides until deeply golden, about 2–3 minutes per side. Remove and set aside.
Deglaze : Reduce heat to medium. Pour in the apple cider, white wine, and Cranberry Pear Balsamic. Scrape up any browned bits — this builds the foundation of your sauce.
Braise : Return the pork to the pot. Cover and braise in a 350°F oven for 50–60 minutes, or until the internal temperature reaches 140°F. Remove from the oven, tent with foil, and let rest 10 minutes before slicing.
Prepare the Apple-Onion Compote : While the pork rests, heat olive oil in a skillet over medium-low heat. Add onions and cook for 10–12 minutes until golden. Add apples, brown sugar, vinegar, thyme, and salt. Cook another 8–10 minutes until caramelized and glossy.
Serve : Slice the pork and spoon the warm compote generously over the top. Finish with extra thyme and a drizzle of Cranberry Pear Balsamic if desired.
MAKE-AHEAD & STORAGE TIPS
Refrigerate : Store leftovers in an airtight container for 3 – 4 days.
Reheat : Warm gently in a covered dish at 300°F or in a skillet over low heat.
Make Ahead : Pork can be braised one day in advance – simply reheat before serving. Compote can be prepared up to 3 days ahead and rewarmed gently.
FREQUENTLY ASKED QUESTIONS
What if I don’t have Cranberry Pear Balsamic?
Use regular balsamic or simply increase the apple cider by 1/4 cup. You’ll still get beautiful depth and sweetness.
Can I substitute the wine?
You can replace it with extra apple cider or chicken broth if needed.
How do I keep the pork from drying out?
The key is not overcooking. Pull it from the oven at 140°F and let it rest. It will continue to rise slightly in temperature and stay perfectly juicy.
HOSTING TIPS
Slice the pork tenderloin before guests arrive and keep it warm in its braising liquid. Transfer the apple-onion compote to a small saucepan and keep warm on the stove until just before serving. This ensures everything stays tender and juicy.
A tender, aromatic pork tenderloin braised in apple cider, white wine, and fresh herbs, topped with a caramelized apple-onion compote. Easy to make, and perfect for entertaining.
Ingredients
Scale
PORK TENDERLOIN
2 1/2 – 3 pounds pork tenderloin, trimmed
1 tablespoon Dijon mustard
1 1/2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
2 tablespoons extra virgin olive oil (Garlic or Tuscan Herb recommended)
2 medium Honeycrisp or Pink Lady apples, peeled and thinly sliced
1 tablespoon light brown sugar (or coconut sugar)
1 tablespoon apple cider vinegar
1 teaspoon fresh thyme leaves
pinch of sea salt
Instructions
Season the Pork : Pat the pork tenderloins dry. Rub with Dijon mustard, sea salt, black pepper, rosemary, and thyme.
Sear : Heat olive oil in your Dutch oven over medium-high heat. Sear the pork on all sides until deeply golden, about 2–3 minutes per side. Remove and set aside.
Deglaze : Reduce heat to medium. Pour in the apple cider, white wine, and Cranberry Pear Balsamic. Scrape up any browned bits — this builds the foundation of your sauce.
Braise : Return the pork to the pot. Cover and braise in a 350°F oven for 50–60 minutes, or until the internal temperature reaches 140°F. Remove from the oven, tent with foil, and let rest 10 minutes before slicing.
Prepare the Compote : While the pork rests, heat olive oil in a skillet over medium-low heat. Add onions and cook for 10–12 minutes until golden. Add apples, brown sugar, vinegar, thyme, and salt. Cook another 8–10 minutes until caramelized and glossy.
Serve : Slice the pork and spoon the warm compote generously over the top. Finish with extra thyme and a drizzle of Cranberry Pear Balsamic if desired.
Pork tenderloin cooks best when removed from the oven at 140℉.
Use unfiltered apple cider for the richest flavor. I highly recommend making my easy recipe for Apple Cider!
Compote reheats beautifully and can be made in advance.
Prep Time:20 minutes
Cook Time:1 hour 15 minutes
Category:Main Course, Holiday Recipes
Method:Braising
Cuisine:American, Seasonal
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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