Cider Roasted Pork Tenderloin
Succulent, savory, and subtly sweet, this Cider Roasted Pork Tenderloin recipe is an elegant blend of autumn-inspired flavors perfect for any occasion. Tender pork is seared to golden perfection, coated in a fragrant herb and mustard rub, and roasted atop a bed of caramelized onions and apples. Infused with the tangy sweetness of apple cider and the depth of chicken broth, this dish boasts a rich, flavorful pan sauce that ties everything together. Ready in just under an hour and effortlessly gourmet, this recipe is ideal for cozy family dinners or impressing guests. Serve it alongside roasted vegetables or creamy mashed potatoes for a truly show-stopping meal!
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 1.5 cups Apple cider
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, leaves removed
- 2 tablespoons Whole grain mustard
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 large Onion, sliced thinly
- 1 large Apple, cored and sliced
- 1 cup Chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and season it evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 4-5 minutes per side. Remove from the skillet and set aside.
In a small bowl, combine minced garlic, chopped rosemary, thyme, and whole grain mustard. Spread this mixture evenly over the top of the seared pork tenderloin.
In the same skillet, add the remaining 1 tablespoon olive oil and sauté the onions and apples for 3-4 minutes until slightly softened.
In a roasting dish, layer the sautéed onions and apples at the bottom. Arrange the pork tenderloin on top of the onions and apples.
Pour the apple cider and chicken broth around the pork in the roasting dish.
Roast the pork in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Once cooked, remove the pork from the oven and let it rest for 5-10 minutes before slicing to allow the juices to redistribute.
Serve the sliced pork tenderloin with the roasted onions, apples, and a drizzle of the cider sauce from the pan. Enjoy!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1732 mg | 75% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 16.8 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1360 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
