Hot Honey Apple Cider Glazed Pork Tenderloin
Juicy seared pork tenderloin medallions glazed in a sticky, sweet-heat reduction of apple cider, spicy hot honey, and fresh rosemary with caramelized apples.
In a nutshell: This authentic american hot honey apple cider glazed pork tenderloin comes together in just 28 mins using simple whole ingredients. The chef's secret is to Pull pork tenderloin from the heat when internal temperature reaches 140°F (60°C); it will. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This Hot Honey Apple Cider Glazed Pork Tenderloin combines the best of autumn orchard flavors with a bold sweet-heat kick. Tender pork tenderloin is seared golden-brown in a hot skillet, paired with sautéed caramelized Honeycrisp apple wedges, and smothered in a bubbling reduction of sweet apple cider, chili-infused hot honey, and fresh rosemary. Ready in under 30 minutes.
Key Equipment
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- 12-inch cast iron skillet
- Tongs
- Instant-read thermometer
Chef's Pro-Tips
- Do not overcook tenderloin: Pull pork tenderloin from the heat when internal temperature reaches 140°F (60°C); it will reach a succulent 145°F during a 5-minute rest.
- Firm baking apples: Honeycrisp, Granny Smith, or Gala apples maintain their shape and won't turn to applesauce while cooking in the skillet.
- Adjust the heat level: Use Mike's Hot Honey or homemade chili-infused honey, scaling up for extra spice or down for subtle warmth.
Ingredients
4
servings
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1 ½ lbs pork tenderloin, silver skin trimmed, cut into 1-inch thick medallions
-
2 tbsp olive oil, for searing
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2 tbsp unsalted butter, divided
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2 medium Honeycrisp apples, cored and sliced into 1/2-inch wedges
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¾ cup pure apple cider, unfiltered
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⅓ cup hot honey, such as Mike's Hot Honey
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1 tbsp apple cider vinegar, adds bright tang
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2 sprigs fresh rosemary, whole sprigs
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1 tsp garlic powder and smoked paprika, to season pork
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1 tsp kosher salt and cracked black pepper, to taste
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Step-by-Step Instructions
Season Pork Medallions
Pat pork medallions completely dry with paper towels. Season both sides with garlic powder, smoked paprika, kosher salt, and cracked black pepper.
Sear Pork
Heat olive oil and 1 tbsp butter in a cast iron skillet over medium-high heat. Add pork medallions and sear undisturbed for 3-4 minutes per side until deeply browned and internal temp reaches 140°F (60°C). Transfer to a warm plate.
Sauté Apple Wedges
Add remaining 1 tbsp butter and sliced apples to the same skillet. Sauté for 3-4 minutes until edges are tender and lightly caramelized.
Reduce Hot Honey Glaze
Pour in apple cider, hot honey, apple cider vinegar, and fresh rosemary sprigs. Bring to a rapid simmer for 3-4 minutes, scraping up browned bits, until sauce thickens into a glossy amber glaze.
Combine & Serve
Return pork medallions and accumulated juices to the skillet, spooning the bubbling hot honey cider glaze all over the pork and apples. Simmer for 1 minute to warm through. Serve immediately!
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! Thick-cut bone-in or boneless pork chops work wonderfully with this exact hot honey cider glaze.
Creamy mashed potatoes, roasted Brussels sprouts, wild rice pilaf, or a crisp autumn kale salad are exceptional side pairings.
Unfiltered pure apple cider provides deeper spiced apple flavor, but 100% pure unfiltered apple juice works in a pinch.
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