BBQ Apple Cider Pork Tenderloin with Dillo® Hen & Hog

Tender, juicy pork tenderloin seasoned with Dillo® Hen & Hog and finished with a sweet, tangy apple cider glaze. This easy fall recipe brings together Texas BBQ flavor and classic autumn ingredients for a flavorful weeknight dinner or weekend cookout.

Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 25–30 minutes
Total Time: About 1 hour 10 minutes
Servings: 4–6

Ingredients

Pork Tenderloin

• 2 pork tenderloins, approximately 1 to 1¼ pounds each
• 2 tablespoons olive oil
• 2½ tablespoons Dillo® Hen & Hog Seasoning
• ½ teaspoon freshly ground black pepper
• 1 tablespoon Dijon mustard

Apple Cider Glaze

• 1 cup apple cider
• ¼ cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon unsalted butter
• 1 garlic clove, finely minced
• ½ teaspoon Dillo® Hen & Hog Seasoning
• ¼ teaspoon freshly ground black pepper

Optional Garnish

• Thinly sliced fresh apple
• Fresh thyme or rosemary
• Chopped green onions

Equipment

• Large skillet or cast-iron skillet
• Small saucepan
• Instant-read meat thermometer
• Tongs
• Cutting board
• Aluminum foil

Instructions

1. Prepare the Pork

Remove the pork tenderloins from their packaging and pat them thoroughly dry with paper towels.

If the tenderloins have any visible silver skin, carefully remove it with a sharp knife while leaving as much of the meat intact as possible.

Place the tenderloins on a cutting board and brush them evenly with olive oil.

Combine the Dillo® Hen & Hog Seasoning and black pepper. Season the pork generously on all sides, gently pressing the seasoning into the meat.

Brush the seasoned tenderloins lightly with Dijon mustard.

Allow the pork to rest at room temperature for approximately 20–30 minutes before cooking.

2. Make the Apple Cider Glaze

While the pork rests, prepare the glaze.

Add the apple cider, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, Dillo® Hen & Hog Seasoning, and black pepper to a small saucepan.

Whisk to combine.

Bring the mixture to a gentle simmer over medium heat.

Reduce the heat to medium-low and simmer for approximately 12–15 minutes, stirring occasionally, until the mixture has reduced by about half and becomes slightly syrupy.

Remove the saucepan from the heat and whisk in the butter.

Set the glaze aside.

Tip: The glaze will continue to thicken slightly as it cools. Don’t reduce it too far or it can become overly thick and sticky.

3. Sear the Pork

Preheat a large cast-iron or heavy-bottomed skillet over medium-high heat.

Add approximately 1 tablespoon of olive oil.

Once the oil is hot, carefully place the seasoned pork tenderloins in the skillet.

Sear for approximately 2–3 minutes per side, turning the tenderloins until all sides are nicely browned.

The goal at this stage is to develop a flavorful crust—not to cook the pork completely through.

4. Add the Apple Cider Glaze

Reduce the heat to medium.

Pour approximately ½ cup of the apple cider glaze over and around the pork tenderloins.

Use tongs to turn the pork several times, coating it with the glaze.

Allow the pork to cook in the glaze for approximately 2–3 minutes, turning occasionally.

Reserve the remaining glaze for serving.

5. Finish Cooking

Transfer the skillet to a preheated 400°F oven.

Cook the pork for approximately 12–18 minutes, depending on the thickness of the tenderloins.

Begin checking the internal temperature after about 12 minutes.

Insert an instant-read thermometer into the thickest part of the tenderloin.

Cook until the pork reaches an internal temperature of 145°F.

Do not rely solely on cooking time. Pork tenderloins vary considerably in thickness, so an instant-read thermometer is the best way to prevent overcooking.

6. Glaze Again

Remove the skillet from the oven when the pork reaches approximately 140–142°F.

Brush the tenderloins generously with the remaining apple cider glaze.

Return the skillet to the oven for approximately 2–3 minutes, or until the pork reaches 145°F.

The glaze should become glossy and lightly caramelized.

Watch carefully during this final step because the maple syrup in the glaze can darken quickly.

7. Rest the Pork

Transfer the pork tenderloins to a cutting board.

Loosely tent them with aluminum foil.

Allow the pork to rest for 5–10 minutes before slicing.

This gives the juices time to redistribute throughout the meat.

8. Slice and Serve

Using a sharp knife, slice the pork tenderloin into approximately ½-inch-thick medallions.

Arrange the slices on a serving platter.

Drizzle with additional warm apple cider glaze.

Garnish with thinly sliced fresh apple and fresh thyme or rosemary if desired.

Serve immediately.

What to Serve With BBQ Apple Cider Pork Tenderloin

This pork pairs especially well with classic fall side dishes:

• Roasted sweet potatoes
• Dillo® SPG roasted Brussels sprouts
• Garlic mashed potatoes
• Roasted butternut squash
• Apple and pecan salad
• Green beans
• Cornbread
• Creamy coleslaw

For a complete Dillo® fall dinner, serve it with Dillo® SPG Roasted Brussels Sprouts and roasted sweet potatoes seasoned with Dillo® Texas BBQ Dry Rub.

Smoker Variation

For an even stronger Texas BBQ flavor, prepare the pork on a smoker.

1. Preheat the smoker to 225°F.
2. Season the pork with Dillo® Hen & Hog as directed above.
3. Place the tenderloins directly on the smoker grate.
4. Smoke until the internal temperature reaches approximately 135–140°F.
5. Transfer the pork to a hot cast-iron skillet.
6. Sear the tenderloins on all sides.
7. Brush generously with the apple cider glaze.
8. Continue cooking until the internal temperature reaches 145°F.
9. Rest for 5–10 minutes before slicing.

Apple, pecan, or another mild fruitwood works particularly well with the apple cider glaze.

Pro Tips

Don’t overcook the pork. Pork tenderloin is very lean and can become dry if cooked significantly beyond 145°F.

Pat the pork dry first. Removing surface moisture helps the seasoning adhere and promotes better browning.

Don’t skip the sear. The browned exterior adds another layer of savory flavor and gives the Hen & Hog seasoning a chance to develop a flavorful crust.

Make the glaze ahead. The apple cider glaze can be prepared up to 2 days ahead and refrigerated. Warm it gently before serving.

Save some glaze for the table. Applying glaze both during cooking and immediately before serving gives the pork a more pronounced apple-cider flavor.

Recipe Notes

Flavor: Savory, smoky, sweet and tangy
Best Season: Fall
Best Cooking Methods: Skillet + oven, grill, or smoker
Main Protein: Pork
Featured Seasoning: Dillo® Hen & Hog
Difficulty: Easy

Internal Temperature

For food safety and best texture, cook pork tenderloin to an internal temperature of 145°F, followed by a 3-minute rest period.

Frequently Asked Questions

Can I make this recipe without a smoker?

Absolutely. The skillet-and-oven method produces excellent results and allows you to make this recipe year-round.

Can I use pork loin instead of pork tenderloin?

Yes, but pork loin is substantially larger and requires a different cooking time. Use the internal temperature rather than the recipe’s stated cooking time to determine when it is finished.

Can I make the apple cider glaze ahead of time?

Yes. Refrigerate the prepared glaze in an airtight container for up to 2 days. Reheat gently before using.

What apples pair best with this recipe?

Tart or slightly sweet apples such as Honeycrisp, Granny Smith, Pink Lady, or Gala provide a nice contrast to the sweet maple-cider glaze.

Is Dillo® Hen & Hog good on pork?

Yes. Dillo® Hen & Hog was designed as a versatile seasoning for chicken, turkey and pork, making it an excellent choice for pork tenderloin.

Serving Suggestion

Slice the pork into medallions and arrange over a bed of roasted sweet potatoes. Spoon the apple cider glaze over the top and finish with fresh apple slices and herbs.

Texas BBQ flavor meets fall comfort food.