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Cider & White Wine-Braised Pork Tenderloin with Apple-Onion Compote

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  • Author: Caitlin
  • Total Time: 1 hour 35 minutes
  • Yield: Serves 6

Description

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)
  • 1 cup apple cider (try my quick & easy recipe here)
  • 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 tablespoons Cranberry Pear Balsamic (optional, but recommended)

APPLE-ONION COMPOTE

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 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

  1. Season the Pork : Pat the pork tenderloins dry. Rub with Dijon mustard, sea salt, black pepper, rosemary, and thyme.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Equipment

Notes

  • 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

Find it online: https://fittoentertain.com/cider-white-wine-braised-pork-tenderloin-with-apple-onion-compote/