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
Scale
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.
