One-Skillet Cider-Glazed Pork Tenderloin with Apples and Brussels Sprouts
There is something magical about the moment fall air rolls in and I instantly crave apples and pork. This one-skillet cider-glazed pork tenderloin with caramelized apples and crispy Brussels sprouts is my ultimate answer to a cozy weeknight dinner that feels fancy without the fuss. I first threw this together on a chaotic Tuesday when I had a lonely pork tenderloin in the fridge and a bag of apples staring me down. By searing the pork, tossing in the veggies, and finishing everything with a mustard-spiked apple cider reduction, magic happened. What makes this special to you—and to me—is the sheer speed. You get sweet, savory, and charred all in one cast-iron skillet with minimal cleanup. Yes, you can swap the Brussels sprouts for broccoli if your family revolts at green things. Use store-bought apple cider and let the pan do the work. Delicious really doesn't have to be difficult.
Featured Recipe
One-Skillet Cider-Glazed Pork Tenderloin with Caramelized Apples and Crispy Brussels Sprouts
Juicy, seared pork tenderloin nestled alongside sweet caramelized apples and crispy, charred Brussels sprouts in a glossy, mustard-spiked apple cider glaze. It all comes together in one cast-iron pan in under 30 minutes for the ultimate cozy weeknight meal.
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Timeline
Ingredients
- 1.25 lbs pork tenderloin(trimmed of silver skin and patted dry)
- 1.25 tsp kosher salt(divided)
- 0.75 tsp freshly cracked black pepper(divided)
- 0.5 tsp ground smoked paprika
- 2 tbsp olive oil(divided)
- 10 oz Brussels sprouts(trimmed and halved lengthwise)
- 1 large crisp red baking apple(such as Honeycrisp or Gala, cored and sliced into 1/2-inch wedges)
- 1 tbsp fresh thyme leaves(or 4-5 whole sprigs)
- 1 tsp fresh rosemary(finely chopped)
- 0.75 cup apple cider(pure unfiltered cider preferred)
- 1.5 tbsp Dijon mustard(whole grain mustard also works beautifully)
- 2 tbsp unsalted butter(cold, cut into cubes)
Instructions
- 1
Preheat your oven to 425°F (220°C). Season 1.25 lbs pork tenderloin generously all over with 1 tsp kosher salt, 0.5 tsp freshly cracked black pepper, and 0.5 tsp ground smoked paprika. Let it sit at room temperature for a couple of minutes to take off the fridge chill.
4 min
Tip: Seasoning ahead lets the salt penetrate the lean meat so every bite is juicy, not bland.
- 2
While the oven heats, heat 1 tbsp olive oil in a large 12-inch oven-safe skillet (cast iron is king here) over medium-high heat until shimmering. Add the seasoned 1.25 lbs pork tenderloin and sear without moving for 2-3 minutes per side until deeply browned on all sides, about 6 minutes total. Transfer the pork to a plate temporarily.
6 min
Tip: Don't rush the sear—that golden crust locks in juices and builds flavor fond on the pan bottom.
- 3
Reduce the stovetop heat to medium and add the remaining 1 tbsp olive oil to the skillet. Place 10 oz Brussels sprouts cut-side down across one side of the skillet, and spread 1 large crisp red baking apple wedges across the other half. Season with 0.25 tsp kosher salt and 0.25 tsp freshly cracked black pepper. Let them sear undisturbed for 3 minutes until deep golden on the bottom.
3 min
Tip: Placing the sprouts cut-side down gives you those irresistible crispy, caramelized edges.
- 4
Nestle the seared 1.25 lbs pork tenderloin and any accumulated juices back into the center of the skillet, parting the sprouts and apples slightly. Scatter 1 tbsp fresh thyme leaves and 1 tsp fresh rosemary over everything. Transfer the entire skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part of the pork reads 140°F (60°C), about 10-12 minutes.
11 min
Tip: Pull pork tenderloin at 140°F; carryover cooking while resting will bring it to the perfect, juicy 145°F.
- 5
Carefully remove the skillet from the oven using an oven mitt (handle is hot!). Transfer the pork tenderloin to a cutting board to rest for 5 minutes. Transfer the roasted 10 oz Brussels sprouts and 1 large crisp red baking apple wedges to a serving platter.
2 min
Tip: Always drape a loose sheet of foil over resting meat to keep it warm without steaming off the crust.
- 6
Place the skillet back over medium heat on the stovetop. Pour in 0.75 cup apple cider and whisk in 1.5 tbsp Dijon mustard, scraping up all the savory browned bits stuck to the pan. Let the liquid simmer vigorously for 3 minutes until reduced by half into a syrupy glaze. Turn off the heat and vigorously swirl in 2 tbsp unsalted butter until glossy and emulsified.
3 min
Tip: Swirling cold butter off the heat (monter au beurre) creates a velvety restaurant-style pan sauce in 30 seconds.
- 7
Slice the rested 1.25 lbs pork tenderloin into 1/2-inch medallions and arrange alongside the caramelized apples and sprouts. Spoon the warm cider glaze generously over the sliced pork medallions and serve immediately.
2 min
Tip: Slice against the grain at a slight angle for the most tender, elegant presentation.
Chef's Notes
Pork tenderloin is one of my absolute secret weapons for crazy-fast weeknight cooking—it cooks in a flash and feels restaurant-quality without the hefty price tag. The key to keeping it juicy is pulling it out of the oven right around 140°F and letting carryover cooking take it to 145°F. Yes, you can use regular Granny Smith apples if you want more tartness, but Honeycrisp or Gala hold their shape and caramelize like a dream.
Elena Reyes
Delicious doesn't have to be difficult
I spent a decade in restaurant kitchens before my daughter was born and I realized I needed a different relationship with food. The 16-hour days had to end, but my love of cooking didn't. Now I'm obsessed with the puzzle of making genuinely good food achievable on a Tuesday night. No weird ingredients, no 47-step processes—just smart techniques and bold flavors that come together fast. Because life is too short for boring weeknight dinners.