Sunday Cider Pork Tenderloin

Sunday’s are for relaxing, fun and spending time with family and friends. What better way is there to bring everyone together than a warm Sunday roast? This Sunday, opt for a pork tenderloin roast marinated in cranberry cider? I opted for Wyndridge Farm’s Crafty Cranberry Cider, made with Pennsylvania pressed apples, yeast and real cranberry juice.

Moistening the pork perfectly, the marination of the pork in the cider prevented the pork from drying out in the oven. Cranberry cider adds an additional layer of flavor, with the notes of cranberry juice and fresh-pressed apples blending with and complementing the elements within the pork stuffing. Every bite of this sweet, tender meat will please your taste buds and that of your guests.



  • 1 boneless pork loin (about 3 to 4 pounds)
  • 1 bottle cranberry hard cider
  • 1/2 cup panko or homemade breadcrumbs
  • 1/2 cup chicken stock
  • 1 cup peeled, chopped tart green apples
  • 1/3 cup dried cranberries
  • 1/3 cup chopped cashews
  • 1/4 cup minced shallots
  • 2 Tbsp pure maple syrup
  • 1 teaspoon minced rosemary
  • Sea salt and freshly ground pepper

1. Marinate the pork tenderloin in the bottle of cider: Pour the cider over the tenderloin in a ziploc bag. Let the mixture marinate in your refrigerator for 3-4 hours.

2. Butterfly the pork loin: Place the pork loin roast fat side down on a cutting board.

Using a sharp knife, make a long cut an inch or so from the one edge of the roast to the other end; angle the knife so that it is flat, parallel to the cutting board, and make slow, shallow cuts into the roast until you are able to open the roast like a book.

3. Pound the butterflied roast to an even thickness: With the pork roast unfolded, cover with 2 layers of plastic wrap.

Pound with a meat mallet to flatten to a somewhat even thickness. Remove plastic wrap. Sprinkle the pork with salt and pepper and set aside.

4. Make the filling: Place the breadcrumbs and stock in a small bowl and stir to combine.

Stir in the apples, walnuts, cranberries, shallots, maple syrup and rosemary.

5. Preheat the oven to 450°F and stuff pork roast with filling: Spread the filling over the surface of the pork, generously coating the entire surface area.


6. Secure with kitchen string or toothpicks. Tie the roast in 1 to 2-inch intervals with cotton kitchen string.  If you do not happen to have any kitchen string on hand, take 6-7 toothpicks and place around the tenderloin to secure in place.

7. Bake: Place the pork roast in the coated pan and cook at 450°F for 15 minutes to brown the top, then reduce the oven temperature to 325°F. Cook uncovered, for about 30 to 40 minutes, or until the pork reaches an internal temperature of 140°F.

8. Rest and serve: Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string or toothpicks and slice to serve.

Let me know your thoughts about this recipe in the comment section below.

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