If you’re craving a show-stopping dinner that feels both comforting and uniquely special, the Baked Pork Tenderloin with Honey Mustard and Spiced Apple Cider Glaze Recipe is exactly what you need. This dish takes tender, juicy pork loin and elevates it with a luscious honey mustard glaze paired beautifully with a warmly spiced apple cider sauce. Rich with cozy autumn flavors yet brightened by a touch of sweetness, it’s the perfect dish to impress family and friends or treat yourself on a weekend. Once you make it, I guarantee it will become one of your favorite recipes to return to again and again.
Ingredients You’ll Need
The magic behind this Baked Pork Tenderloin with Honey Mustard and Spiced Apple Cider Glaze Recipe comes down to how simple, yet thoughtfully chosen ingredients come together to create such a harmonious flavor profile. Each element plays a key role in building layers of sweetness, spice, and tender juiciness.
- 3 pounds pork loin roast: The star of the show, juicy and tender when baked just right.
- 4 tablespoons salted butter (melted): Adds richness and helps create a silky glaze.
- 4 tablespoons honey mustard: Provides tangy depth and a touch of sweetness.
- 2 tablespoons honey (or hot honey): Sweetens the glaze with a subtle floral note and optional warmth.
- 2 teaspoons whole-grain mustard: Brings texture and an extra mustard kick.
- 1¼ cups apple cider: The backbone of the glaze, offering fruity brightness.
- Kosher salt and freshly ground black pepper: Enhances all the flavors beautifully.
- 3 cups granulated sugar: Used to balance spices and add a caramelized touch.
- 1 teaspoon table salt: For seasoning the spiced sugar blend.
- 2 teaspoons ground cloves: Adds warmth and a slight sweetness.
- 2 teaspoons ground cinnamon: Gives earthy, spicy warmth that’s so comforting.
- 1½ teaspoons ground nutmeg: Offers a hint of nutty spice to round out the flavor.
- 1½ teaspoons ground ginger: Adds a subtle zing to brighten the glaze.
- ¾ teaspoon ground sweet paprika: Mild smoky undertones enhance the glaze’s complexity.
- ¾ teaspoon ground allspice: Deepens the spice profile with a blend of pepper, cinnamon, and cloves.
- 1 cup water (or ½ cup apple juice + ½ cup water): Helps create the perfect consistency for the glaze.
How to Make Baked Pork Tenderloin with Honey Mustard and Spiced Apple Cider Glaze Recipe
Step 1: Prepare the Spiced Sugar Mixture
Start by combining the granulated sugar, table salt, cloves, cinnamon, nutmeg, ginger, paprika, and allspice in a bowl. This fragrant mix will be the foundation for your glaze, infusing the pork with a warm, irresistible spice profile. Mix until well blended and set aside for later.
Step 2: Season the Pork and Set Up for Baking
Pat the pork loin dry with paper towels to ensure a nice sear and even cooking. Generously season all sides with kosher salt and freshly ground black pepper. This enhances the natural flavor of the meat and creates a delightful crust. Preheat your oven while you get your glaze ready.
Step 3: Make the Honey Mustard Glaze
In a small bowl, whisk together melted butter, honey mustard, honey, and whole-grain mustard. This mixture will coat the pork and blend beautifully with the spiced sugar during baking. Its glossy texture and balance of sweet and tangy notes are what make this glaze unforgettable.
Step 4: Roast the Pork with the Spiced Sugar and Glaze
Place the pork loin in a roasting pan and brush generously with the honey mustard glaze. Sprinkle the spiced sugar mixture evenly over the meat, pressing lightly so it adheres. Pour the apple cider and water mixture into the pan around the pork to create a flavorful cooking environment. Roast the pork at 325°F (160°C) for about 2 hours, occasionally basting with the pan juices to keep it moist and develop layers of flavor.
Step 5: Rest and Glaze Again Before Serving
Once the pork reaches an internal temperature of 145°F (63°C), remove it from the oven and let it rest for 10-15 minutes. This resting period is essential to keep the meat juicy. Brush on a final layer of the honey mustard glaze before slicing to serve, ensuring each bite is bursting with flavor and beautifully shiny.
How to Serve Baked Pork Tenderloin with Honey Mustard and Spiced Apple Cider Glaze Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a pop of color and herbal brightness against the deep golden glaze. Thin apple slices or a sprinkle of toasted nuts can also bring extra texture and a delightful crunch that complements the tender pork perfectly.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or roasted root vegetables that soak up the flavorful glaze. For a lighter option, serve with a simple arugula salad dressed lightly with lemon to contrast the sweetness of the pork.
Creative Ways to Present
For a rustic family-style presentation, slice the pork and fan it out on a wooden board, drizzling extra glaze on top. Alternatively, arrange individual portions over a bed of caramelized onions or apples for a charming plated look that elevates the meal for guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover pork in an airtight container in the refrigerator for up to 4 days. The flavors actually develop further when stored, making the leftovers even more delicious if you can wait that long!
Freezing
If you want to save this dish for longer, slice the pork and freeze in portioned containers or freezer bags for up to 3 months. Be sure to wrap tightly to prevent freezer burn and preserve the glaze’s rich flavor.
Reheating
For best results, reheat gently in a covered dish at 325°F (160°C) in the oven until warmed through. Microwaving works in a pinch but can dry out the meat, so add a splash of apple cider to keep moisture as you heat.
FAQs
Can I use pork tenderloin instead of pork loin roast?
Absolutely! Pork tenderloin is leaner and cooks faster, so just watch your timing closely to prevent overcooking. Both cuts work wonderfully for this recipe.
Is apple cider vinegar the same as apple cider in this recipe?
No, apple cider in this recipe refers to sweet, non-alcoholic apple cider or apple juice. Apple cider vinegar is much more acidic and would change the flavor dramatically.
Can I make the glaze ahead of time?
Yes, you can prepare the honey mustard and spiced sugar mixtures ahead and refrigerate them separately. Combine and apply the glaze fresh before roasting for best texture.
How spicy is this glaze?
The glaze has a mild warmth from the cloves and ginger, balanced by the honey’s sweetness. If you like it spicier, using hot honey is a great way to add a gentle heat.
What’s the best way to tell when the pork is done?
Using a meat thermometer is the most reliable. Pork is safe and juicy at an internal temperature of 145°F (63°C) with a 3-minute rest.
Final Thoughts
There’s something uniquely satisfying about the Baked Pork Tenderloin with Honey Mustard and Spiced Apple Cider Glaze Recipe that makes it a true crowd-pleaser. Its blend of sweet, tangy, and warming spices creates a dish that feels like a comforting hug on a plate. I can’t wait for you to try it and see how quickly it becomes a beloved part of your recipe collection.
Print
Baked Pork Tenderloin with Honey Mustard and Spiced Apple Cider Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Pork Tenderloin recipe features a succulent pork loin roast marinated and baked to perfection with a flavorful honey mustard glaze and a warm, aromatic spice rub. The combination of sweet and spicy elements enhanced by apple cider creates a tender and juicy dish ideal for a comforting family meal.
Ingredients
Meat
- 3 pounds pork loin roast (or pork tenderloin)
Glaze
- 4 tablespoons salted butter (melted, ½ stick)
- 4 tablespoons honey mustard
- 2 tablespoons honey (or hot honey)
- 2 teaspoons whole-grain mustard (or old-style mustard)
- 1¼ cups apple cider (or apple juice – not apple cider vinegar!)
- Kosher salt and freshly ground black pepper (to season)
Spice Rub
- 3 cups granulated sugar
- 1 teaspoon table salt
- 2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground nutmeg (or ½ teaspoon freshly grated nutmeg)
- 1½ teaspoons ground ginger
- ¾ teaspoon ground sweet paprika
- ¾ teaspoon ground allspice
Liquid for sauce
- 1 cup water (or ½ cup apple juice + ½ cup water)
Instructions
- Prepare the spice rub: In a bowl, thoroughly mix granulated sugar, table salt, ground cloves, ground cinnamon, ground nutmeg, ground ginger, ground sweet paprika, and ground allspice. This creates a sweet and aromatic rub that will enhance the pork’s flavor.
- Season the pork: Pat the pork loin dry and generously coat it with kosher salt and freshly ground black pepper. Then, evenly rub the prepared spice mixture all over the pork to cover it completely.
- Make the glaze: In a separate bowl, combine melted salted butter, honey mustard, honey (or hot honey), whole-grain mustard, and apple cider. Stir well until smooth, creating a flavorful glaze that will keep the pork moist and impart a slight tangy sweetness during baking.
- Bake the pork: Place the seasoned pork loin on a roasting pan or lined baking sheet. Pour the glaze over the pork, allowing it to coat the meat evenly. Bake the pork in a preheated oven at 325°F (163°C) for approximately 2 hours (120 minutes), basting occasionally with the pan juices to keep it tender and flavorful.
- Prepare the sauce and rest: While the pork bakes, mix water (or half apple juice and half water) with any remaining glaze or pan juices to create a light sauce. After baking, let the pork rest for 10-15 minutes before slicing to allow juices to redistribute, ensuring a juicy and flavorful cut.
Notes
- Use apple cider, not apple cider vinegar, to maintain the glaze’s sweetness and acidity balance.
- Resting the meat after baking is essential for juicy and tender slices.
- The spice rub is quite generous and sweet, adapting it to your preferred sweetness is possible by adjusting sugar quantities.
- Make sure to baste the pork periodically to keep it moist during the long baking process.
- Using pork loin roast gives a larger, tender result—pork tenderloin can be substituted but adjust cooking time accordingly as it cooks faster.
