Best 7 Cider Brined Mustard Glazed Pork Loin Recipes

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Indulge in a culinary delight with our cider-brined mustard-glazed pork loin, a perfect blend of sweet, tangy, and aromatic flavors. This succulent dish features a tender and juicy pork loin marinated in a flavorful cider brine, infusing it with a symphony of apple and citrus notes. The mustard glaze adds a piquant touch, creating a harmonious balance between sweet and savory. Served alongside roasted baby potatoes and a medley of crisp vegetables, this dish promises a feast for both the palate and the eyes.

**Additional Recipes Included:**

1. **Roasted Baby Potatoes:** Perfectly browned and infused with herbs and spices, these roasted baby potatoes are the ideal accompaniment to the pork loin, offering a delightful contrast in texture and flavor.

2. **Medley of Crisp Vegetables:** A vibrant assortment of colorful vegetables, roasted to perfection, provides a healthy and visually appealing side dish that complements the richness of the pork loin.

3. **Apple Cider Vinaigrette:** A refreshing and tangy dressing made with apple cider vinegar, olive oil, and herbs, this vinaigrette adds a bright and flavorful touch to your salad or roasted vegetables.

Prepare to tantalize your taste buds with this delectable cider-brined mustard-glazed pork loin and its accompanying recipes. Experience a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE



Pork Tenderloin Steaks with Mustard Cider Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons unsalted butter
1 small shallot, minced
1/3 cup apple cider or juice
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives

Steps:

  • Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
  • Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This pork tenderloin with a savory-sweet mustard glaze makes an elegant weeknight dinner or centerpiece roast.

Provided by Jennifer Segal

Categories     Dinner

Time 35m

Yield 6

Number Of Ingredients 9

2 pork tenderloins (1¾ to 2 lbs total)
½ cup (packed) light brown sugar
½ cup grainy Dijon mustard (such as Maille Rich Country Dijon Mustard Blend or Grey Poupon Country Dijon)
½ cup dry sherry
1 tablespoon chopped fresh rosemary
Salt
1 tablespoon vegetable oil, for cooking
Freshly ground black pepper
5 tablespoons unsalted butter, cut into 5 pieces

Steps:

  • Pat the tenderloins dry with paper towels.
  • In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary.
  • Place the tenderloins in a baking dish or bowl. Season all over with 1¼ teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce).
  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Heat the oil in a large cast iron or oven-safe skillet over medium-high heat (see note below if you don't have one of these pans). Add both tenderloins and sear on all sides until nicely browned, 6 to 8 minutes (don't move the tenderloins around between turns; they will brown better if left alone). Transfer the skillet to the oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)
  • Remove the skillet from the oven and immediately place an oven mitt or dishtowel over the handle to remind yourself that it is hot (it is easy to forget and burn yourself!). Transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into ¼- to ½-inch slices.
  • Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat. Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add ⅛ teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary. Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
  • Note: If you don't have an oven-proof skillet, transfer the pork to a foil-lined sheet pan after searing. (The foil is just for easy cleanup.) You may need to add a few minutes to the baking time.

Nutrition Facts :

CIDER-GLAZED PORK TENDERLOIN



Cider-Glazed Pork Tenderloin image

This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/2 teaspoon pepper, divided
1 tablespoon olive oil
3/4 cup apple cider or juice
1/4 cup maple syrup
2 tablespoons cider vinegar

Steps:

  • Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE



Cider-Brined Pork Chops with Perfect Pan Sauce image

This brine has a higher concentration of salt than most, allowing it to add flavor and moisture to your chops in as little as 30 minutes. If you have more time, brine them up to 4 hours for maximum flavor, but no longer or the pork will be too salty. Add the easy pan sauce to your repertoire and make it your own by using white wine or dark beer instead of cider and varying the herbs based on what you like and have on hand.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

1/3 cup kosher salt
2 tablespoons packed light brown sugar
2 teaspoons whole black peppercorns
2 teaspoons whole coriander seeds
2 teaspoons mustard seeds
1 teaspoon allspice berries
2 bay leaves
4 fresh thyme sprigs
One 12-ounce bottle or can chilled hard cider (1 1/2 cups)
4 bone-in, center-cut pork chops, about 1 inch thick
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 clove garlic, finely chopped
1 teaspoon chopped fresh rosemary, plus more sprigs for garnish
1 teaspoon chopped fresh thyme, plus more sprigs for garnish
2 tablespoons all-purpose flour
1/2 cup hard cider
1 cup low-sodium chicken broth
1/4 cup heavy cream
1 teaspoon cider vinegar
2 tablespoons chopped flat-leaf parsley
Kosher salt

Steps:

  • For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
  • Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
  • Drain the chops, rinse and pat dry. Discard the brine.
  • Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
  • For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
  • Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE



Roast Pork with Maple and Mustard Glaze image

Roast pork is great for Christmas. Try this recipe. You'll love it.

Provided by Ann

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 7

2 ½ pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 ½ tablespoons cider vinegar
2 ½ tablespoons soy sauce
salt to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
  • Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g

CIDER-BRAISED PORK LOIN



Cider-Braised Pork Loin image

Caramelized apples top this cider-glazed pork loin and ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 15

1 pork loin and 1 rack of 8 ribs (about 5 pounds total)
2 tablespoons salt, plus more for apples
2 teaspoons freshly ground pepper, plus more for apples
2 tablespoons vegetable oil
4 cups apple cider
6 cups unsalted chicken stock, preferably homemade
2 tablespoons apple-cider vinegar
2 medium onions, peeled and cut in half
4 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
4 Granny Smith apples
2 teaspoons sugar
Vegetable oil, for frying
8 fresh sage leaves (optional)
Mashed Roasted Butternut Squash

Steps:

  • Heat oven to 250 degrees. Rub rack of ribs with 1 tablespoon salt and 1 teaspoon pepper. Place a 7-quart flameproof casserole or Dutch oven over medium heat. Add 1 tablespoon vegetable oil, and heat until oil is hot but not smoking. Add rack of ribs; brown, 8 to 10 minutes on each side, and remove. Pour out excess fat from the casserole.
  • Deglaze the pan: Add 2 cups apple cider; stir with a wooden spoon until bottom of the casserole is clean. Add chicken stock, cider vinegar, onions, thyme, and parsley. Cut 2 apples in half; add to casserole. Return ribs to casserole. Bring to a simmer, transfer casserole to the oven, and cook for 2 hours.
  • Heat remaining tablespoon oil in skillet. Season pork loin with 1 tablespoon salt and 1 teaspoon pepper. When oil is hot but not smoking, add loin. It should sizzle as soon as it hits the skillet. Sear until golden brown on all sides, 10 to15 minutes.
  • Transfer 2 cups of the cooking liquid from the casserole to a shallow bowl or fat separator, and let stand to cool. Add loin to casserole, return to oven, and cook until meat thermometer inserted into loin registers 150 degrees, about 40 more minutes.
  • Skim fat from reserved cooking liquid. Strain liquid; combine in medium saucepan with remaining 2 cups cider. Set over medium heat; simmer until reduced by a little more than half and amber in color and with a slightly viscous consistency.
  • Place large skillet over medium heat. Peel and core remaining 2 apples, slice into eighths, and arrange in a single layer in hot skillet. Sprinkle with sugar and season lightly with salt and pepper. Cook until sugar melts, 2 to 3 minutes, and reduce heat. Continue cooking until sugar starts to caramelize, 7 to 8 minutes. Apples should soften and puff, and seared side should start to brown. When the apple slices loosen naturally from pan, turn and cook the other side for 5 to 7 minutes. Add apple-cider sauce to skillet; cook just to heat sauce and dissolve any sugars that have cooked onto pan.
  • If using sage leaves, heat about 1/2 inch vegetable oil in heavy skillet over medium heat to just below smoking point. Add sage leaves and fry until crisp. With slotted spoon, transfer to piece of paper towel.
  • Slice loin 1/4 inch thick, and cut rack into individual ribs. Serve with apples and sauce, and mashed roasted butternut squash. Garnish with fried sage leaves.

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Provided by Marian Burros

Categories     dinner, easy, quick, steaks and chops, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

Steps:

  • Pat the tenderloins dry with paper towels.
  • Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
  • Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
  • Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Choosing the Right Pork Loin: Opt for a center-cut pork loin roast for a tender and juicy result.
  • Brining the Pork: Submerge the pork loin in the cider brine for at least 12 hours, or up to overnight. This enhances the flavor and keeps the meat moist during cooking.
  • Searing the Pork: Before roasting, sear the pork loin in a hot skillet. This creates a flavorful crust and locks in the juices.
  • Roasting the Pork: Roast the pork loin in a preheated oven at 375°F (190°C) until it reaches an internal temperature of 145°F (63°C) for medium-rare, or 155°F (68°C) for medium.
  • Glazing the Pork: Prepare the mustard glaze while the pork is roasting. Brush the glaze onto the pork during the last 15 minutes of cooking for a glossy and flavorful finish.
  • Resting the Pork: Once the pork is cooked, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

This cider-brined mustard-glazed pork loin is a delectable dish that combines juicy, tender meat with a flavorful glaze. The cider brine imparts a subtle sweetness and tang to the pork, while the mustard glaze adds a savory and tangy kick. Perfect for a special occasion or a cozy family meal, this pork loin is sure to impress. Serve it with roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying meal.

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