1st Fall Maple-Dijon-Cider Pork Tenderloin

Has Fall Snuck Up On You?

I turned around for one second the other day and noticed that the leaves have changed color. It seems to have happened overnight, or maybe the months has gone by so quickly that I didn’t even notice them gradually change. Well, that means that it’s time to add in those delicious Fall flavors, am I right?

Nothing says Fall like apples and spices–Oh! And yes, apple cider!

This weeks recipe review of Maple-Dijon-Cider Pork Tenderloin comes from the lovely Iowa Girl Eats.

You can find the recipe right -> here!

One Pan Loaded With Flavor

Iowa Girl Eats : Maple-Dijon-Cider Pork Tenderloin
Iowa Girl Eats – Maple-Dijon-Cider Pork Tenderloin

This recipe comes together very quickly with little prep, so it makes for a great weeknight or weekend dinner. Everything comes together in one oven-safe pan, so no need to be loading your sink with pots, pans, and everything in between!

While you are searing each side of the pork tenderloin, you can prep the ingredients for the maple-dijon-cider sauce! If you are preparing any other baked sided, this would be a good time to prep that as well. For this recipe I made roasted yellow potatoes. It’s best to pair sides to complement cooking time and temperature.

Once everything is in the oven, you can have those few minutes to relax a bit. Heck, pour yourself a drink, if you’d like! I ended up having a bit of the hard cider that was used for the sauce.

Choosing Your Cider For the Maple Dijon Sauce

Samuel Smith's Organic Cider - Purchased from Whole Foods

The recipe called for gluten-free hard cider, however I couldn’t find that type at my local Whole Foods. I ended up buying Samuel Smith’s Organic Cider. It comes in a 18.7 Fl oz bottle, which is absolutely more than you’ll need for the sauce. The size is fine as it is just a single bottle, especially if you’d like to have some for yourself. I personally don’t like to drink much cider as it is quite sweet, but it makes for a nice sweet treat along the cook. Once in a while isn’t so bad, friends!

My only recommendation for choosing your cider is to make sure that it is only hard apple cider, and not an additional flavor. At least for this recipe. The flavors of the mustard and the maple syrup work extremely well with apple cider. You don’t want to adjust that much.

Guaranteed Perfectly Cooked Pork…

Pork is a meat that can quickly be overcooked. I’ve mentioned it many times before, but I will keep mentioning it: utilize a digital meat thermometer. I promise you, it will save your meals. I say this especially to those who are still learning about doneness of different types of meat.

Pork tenderloin is a great cut of meat, but you don’t want to overdo it. Cook it until internal temperature reaches 145 F, then let is rest last least 3 minutes. It makes an incredible difference. And you won’t get impatient, I promise. While the pork is resting, you’ll be working on the sauce! Yum!

Grey’s Grade: 5/5

Iowa Girl Eats Recipe Review by Grey of Maple-Dijon-Cider Pork Tenderloin
Maple-Dijon-Cider Pork Tenderloin with Roasted Potatoes

For our first meal of the Fall season, this recipe absolutely hit the spot. I find that pork tenderloin plays very well with apple flavors. If you do like a little bit of sweetness in your sauces, then I highly recommend this for your next dinner idea. For those worried, it’s not incredibly sweet. The dijon mustard really brings this sauce together.

This recipes is absolutely one that I can see myself making again. Iowa Girl Eats has shared a wonderful combination of flavors that will make everyone at your table very happy!

I hope you get to try this recipe and enjoy it as much as we did!

As always, happy cooking and stay grey-mazing!

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