If you’re looking for a meal that feels like a warm hug on a plate, the Roasted Apple Cider Pork Tenderloin with Vegetables and Gravy Recipe is absolutely going to be your new favorite. The tender pork soaked in sweet, tangy apple cider and balsamic marinade roasts alongside crisp potatoes, carrots, and apples, creating a symphony of flavors and textures that simply dance together. And the rich homemade gravy ties it all perfectly, making every bite irresistibly juicy and comforting. This recipe is more than just food; it’s the taste of cozy dinners and happy moments shared at the table.
Ingredients You’ll Need
The magic of this dish comes from humble, everyday ingredients that work beautifully in harmony. Each one adds a unique note—from the natural sweetness of apples to the hearty earthiness of Yukon gold potatoes, and the savory herbs and spices that bring it all to life.
- Pork tenderloin, 3 pounds: The star of the dish, tender and lean, it soaks up the marinade beautifully for juicy results.
- Apple cider, 2 cups: Adds a subtle sweetness and acidity that tenderizes and flavors the meat.
- Balsamic vinegar, 1/4 cup: Brings tang and depth, balancing the sweetness of the cider.
- Olive oil, 4 tablespoons (divided): Helps in marinating and roasting, plus adds a lovely richness.
- Sea salt, 1 teaspoon (divided): Enhances all the flavors without overpowering.
- Ground black pepper, 1/2 teaspoon (divided): Adds a gentle spiciness for balance.
- Yukon gold potatoes, 2 pounds: Creamy and buttery when roasted, perfect for soaking up gravy.
- Large carrots, 2: Sweet and earthy, giving color and texture contrast.
- Honey crisp or pink lady apples, 2 large: Crisp and sweet-tart, they roast down into tender, flavorful bites.
- Italian seasoning, 1 teaspoon: A fragrant mix that brightens the vegetables and apples.
- Butter, 3 tablespoons: Essential for turning the marinade into luscious gravy.
- All-purpose flour, 1 1/2 tablespoons: Thickens the gravy to just the right consistency.
How to Make Roasted Apple Cider Pork Tenderloin with Vegetables and Gravy Recipe
Step 1: Prepare and Marinate the Pork
Start by preheating your oven to 450 degrees Fahrenheit—that high heat will give you beautifully roasted vegetables and a perfectly browned pork crust. While the oven heats, pat your pork tenderloin dry with paper towels; this will help it brown nicely. Then, place the tenderloin in a large resealable bag or container with apple cider, balsamic vinegar, half the olive oil, half the salt, and half the pepper. Let it sit for about 30 minutes while you prep your veggies. This simple marinade does a lot of heavy lifting, infusing the pork with a fruity, tangy sweetness that sets the flavor tone for the whole dish.
Step 2: Chop and Roast the Vegetables and Apples
Wash and cut the Yukon gold potatoes, carrots, and apples into uniform 1/2-inch pieces to ensure they roast evenly. Toss them with the remaining olive oil, Italian seasoning, salt, and pepper. Spread everything in a single layer on a rimmed baking sheet to maximize caramelization. Roast the mix for about 25 minutes, stirring once halfway through. This initial roasting step gives your veggies and apples just the right balance of tender softness and golden edges.
Step 3: Brown the Pork Tenderloin
While the vegetables are roasting away, heat a heavy skillet, like cast iron, over medium-high heat. This will help create a gorgeous sear. Remove the pork from the marinade (saving that flavorful liquid for gravy) and brown it on each side for about 2 minutes. This step locks in juices and adds a deep, savory crust that transforms the meat’s flavor.
Step 4: Combine and Roast Everything Together
Once the vegetables have roasted for 25 minutes, take them out and gently toss them to redistribute. Then, nestle your browned pork tenderloin right on top, returning the pan to the oven. Let everything roast together for another 20 to 25 minutes, ensuring that the tenderloin reaches a safe internal temperature between 145 and 160 degrees Fahrenheit. This combined roasting step lets the pork finish cooking surrounded by the sweet and savory medley, which takes all the flavors to the next level.
Step 5: Rest the Meat and Prepare the Gravy
After roasting, remove the pork and vegetables from the oven. Give the tenderloin a ten-minute rest to let the juices redistribute—this will make slicing easier and the meat even more moist. While you wait, it’s time to turn that reserved marinade into a luscious gravy. Melt butter in the skillet you used for browning, stir in flour, and whisk until smooth. Add the marinade a half cup at a time, whisking constantly, then let it simmer and reduce for about 7 to 8 minutes until thickened and glossy. This homemade gravy carries all the pork and cider flavors perfectly.
Step 6: Plate and Serve
Slice the pork tenderloin into generous medallions and plate alongside the roasted vegetables and apples. Don’t forget to drizzle the warm gravy over the top—it’s the final touch that brings the whole dish together into a cozy, elegant feast.
How to Serve Roasted Apple Cider Pork Tenderloin with Vegetables and Gravy Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme adds a bright pop of color and a fresh herbal note that balances the richness of the pork and gravy. For a little extra zing, a few thin apple slices or microgreens can elevate the presentation while hinting at the flavors within.
Side Dishes
Though the tenderloin comes with vegetables, pairing it with a crisp green salad or sautéed garlic spinach provides a fresh contrast. If you’re feeling indulgent, creamy mashed potatoes or buttery dinner rolls also make fantastic companions for soaking up that amazing gravy.
Creative Ways to Present
For a dinner party, serve the pork slices on a large platter surrounded by the roasted vegetables and apples, garnished with fresh herbs and a gravy boat on the side. Alternatively, individual plates with a small mound of roasted veggies, a few pork medallions, and a graceful drizzle of gravy create an irresistible, restaurant-quality look at home.
Make Ahead and Storage
Storing Leftovers
Leftover pork tenderloin and vegetables store beautifully in an airtight container in the fridge for up to 3 days. Keep the gravy separate if possible to prevent it from thickening too much.
Freezing
This Roasted Apple Cider Pork Tenderloin with Vegetables and Gravy Recipe also freezes well. Place cooked pork and vegetables in a freezer-safe container, and freeze for up to 2 months. Freeze gravy in a separate container to maintain texture.
Reheating
To reheat, thaw frozen portions in the fridge overnight. Warm gently in a skillet or oven at 325 degrees Fahrenheit until heated through. Reheat the gravy on the stove over low heat, whisking to restore smoothness. Be careful not to overcook the pork to keep it tender and juicy.
FAQs
Can I use a different cut of pork for this recipe?
Yes, while pork tenderloin is ideal for its tenderness and flavor, pork loin or pork chops can also be used. Just adjust the cooking time accordingly to avoid overcooking or drying out the meat.
What type of apples work best in this recipe?
Honey crisp or pink lady apples are recommended because of their sweet-tart balance and firm texture. They hold up well during roasting without turning to mush, providing delightful bursts of flavor.
Is it necessary to marinate the pork for 30 minutes?
Marinating for at least 30 minutes enhances the flavor and tenderness by allowing the cider and vinegar to penetrate the meat. If you’re in a rush, even 15 minutes helps, but longer marination yields the best taste.
Can I make the gravy without a skillet?
You can definitely make the gravy in a small saucepan if you don’t have a skillet. Just be sure to deglaze the pan you used to brown the pork first to capture those flavorful browned bits.
How do I know when the pork tenderloin is cooked perfectly?
Using an instant-read thermometer is the best way. Aim for an internal temperature of 145 to 160 degrees Fahrenheit in the thickest part of the meat. This ensures it’s safe to eat while remaining juicy and tender.
Final Thoughts
I cannot recommend trying this Roasted Apple Cider Pork Tenderloin with Vegetables and Gravy Recipe enough. It’s one of those dishes that feels both special and approachable, perfect for impressing guests or enjoying a cozy night in. The balance of sweet, savory, and tender components truly makes it a dinner worth savoring. So go ahead—gather your ingredients, fire up that oven, and treat yourself to a warm, delicious celebration on your plate.
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Roasted Apple Cider Pork Tenderloin with Vegetables and Gravy Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Apple Cider Pork Tenderloin recipe features tender, juicy pork marinated in apple cider and balsamic vinegar, then roasted alongside seasoned Yukon gold potatoes, carrots, and crisp apples. Finished with a rich apple cider marinade gravy, this hearty dish is perfect for a comforting weeknight dinner or special occasion.
Ingredients
Meat and Marinade
- 3 pounds pork tenderloin
- 2 cups apple cider
- 1/4 cup balsamic vinegar
- 4 tablespoons olive oil, divided
- 1 teaspoon sea salt, divided
- 1/2 teaspoon ground black pepper, divided
Vegetables and Fruits
- 2 pounds Yukon gold potatoes
- 2 large carrots
- 2 large honey crisp or pink lady apples
Seasonings and Gravy
- 1 teaspoon Italian seasoning
- 3 tablespoons butter
- 1 1/2 tablespoons all purpose flour
Instructions
- Preheat oven: Set your oven to 450 degrees Fahrenheit to ensure it’s hot and ready for roasting the vegetables and pork.
- Marinate pork: Pat dry the pork tenderloin and place it in a large zip-top bag or container with apple cider, balsamic vinegar, 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Let it marinate for 30 minutes while preparing other ingredients.
- Prepare vegetables and apples: Wash and cut the potatoes, carrots, and apples into 1/2-inch pieces. Spread them out on a large rimmed baking sheet evenly.
- Season and roast vegetables: Toss the cut potatoes, carrots, and apples with the remaining 2 tablespoons olive oil, Italian seasoning, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Arrange in a single layer and bake for 25 minutes.
- Brown pork tenderloin: Heat a large skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides for about 2 minutes per side to develop a crust. Reserve the marinade for later use.
- Roast pork and vegetables together: Remove vegetables from the oven, toss them gently, and spread them back into a single layer. Place browned pork tenderloins on top and return to the oven. Roast for another 20 to 25 minutes until the pork reaches an internal temperature of 145 to 160 degrees Fahrenheit.
- Rest the pork: Remove the pork tenderloin from the oven and let it rest for 10 minutes before slicing to allow juices to redistribute.
- Prepare gravy: Using the skillet from browning, melt butter over medium heat. Stir in flour to create a roux, whisking until smooth. Gradually add reserved marinade in halves, whisking constantly until smooth. Simmer for 7 to 8 minutes to thicken and reduce.
- Serve: Slice the rested pork and serve with roasted vegetables, topped with the apple cider gravy.
Notes
- Use a meat thermometer to ensure pork is cooked safely to 145°F but not overcooked.
- You can substitute honey crisp or pink lady apples with other crisp apple varieties if desired.
- For extra flavor, marinate pork longer than 30 minutes, up to overnight.
- Vegetables and apples can be adjusted based on seasonal availability or personal preference.
- To make this recipe gluten free, substitute all-purpose flour in the gravy with a gluten-free flour blend.
